Ox’s Chimichurri

sauce condiment argentine oregano onion parsley garlic chile pepper vinegar

Greg Denton

Makes about 2 cups

Source

Ingredients

1/2 cup minced yellow onion

1/2 cup chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh oregano

1 teaspoon finely grated or minced garlic

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 cup extra-virgin olive oil

1/2 cup red wine vinegar

Method

In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.