CHIMICHURRI SAUCE

It’s an argentinian sauce that goes very well on steak.

Inspired by this video: link

Ingredients

• 2 bunches of parsley
• oregano
• 3-4 cloves of garlic
• olive oil
• red wine vinegar
• salt
• pepper
• Optional: Thai chilis, crushed red chili flakes, or other pepper.

How to make

1. After rinsing the parsley thoroughly, chop off the stems. Chop the parsley finely and put it into a mixing bowl.
2. Prep the oregano: take 1/4 cup of dried oregano and steep it in a small amount of warm water. Set this aside for 3-5 mins.
3. Mince the 3-4 cloves of garlic while that’s steeping. Add it to the parsley.
4. Add the optional chilis at this point.
5. Add the steeped oregano.
6. The olive oil and red wine vinegar are to be added 1:1 ratio. Add 1 cup of olive oil and 1 cup of the red wine vinegar.
7. Season generously with salt and pepper.

Lastly, let it season overnight to let all the ingredients get acquainted with eachother.

Important note: this recipe includes garlic soaking in olive oil. Soaking garlic in olive oil can potentially produce a neurotoxin called botulinum toxin, aka botulism. The red wine vinegar in this is chimichurri does increase the acidity of the concotion, decreasing the likelihood of botulism occuring. Overall, this is a very small risk: there are usually around 110 cases of botulism per year in the USA, so it’s quite rare. Nonetheless, be vigilant. It’s probably safest to not let the chimichurri sit for more than a week, upon which you should just throw it out.