Chimichurri

  • Recipe courtesy of Michelle Bernstein

Total Time:
15 min
Prep:
5 min
Inactive Prep:
--
Cook:
10 min
Yield:
1 cup
Level:
Easy

Ingredients

  • 8 garlic cloves
  • 1/2 cup aji molida ( red pepper puree)
  • 2 teaspoon coarse salt
  • 1 small bunch Italian parsley, picked
  • 3 tablespoons white vinegar
  • 3 tablespoons water
  • 1 cup olive oil
    • Directions

      In a mortar and pestle or food processor, add garlic, aji, and salt. If adding the parsley, add it now. Ground until very fine. Transfer to a serving container. Add vinegar, water and oil. Store in an air-tight container in the refrigerator.

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