CHIMICHURRI SAUCE (SALLYE)
2 bunchfresh flat-leaf parsley
'2 largeheads garlic
1/2 colive oil
1 Tbspdried mexican oregano
1 tspdried red hot pepper flakes
2 tspfreshly ground black pepper
1 tspgaric powder
1 tsponion powder
1 tspadobo seasoning
1-1/2 cdistilled white vinegar
How to Make CHIMICHURRI SAUCE (SALLYE)
- Wash parsley thoroughly, cut stems off and place leafy portion in food processor
Separate the cloves of garlic, peel and place in food processor
NOTE: Dependent on the size of your food processor, you may have to process more than one batch.
Pulse until finely minced but not pureed. Add a tablepoon of olive oil to processor if needed to assist in blending.
Transfer to a large mixing bowl
- Add all other ingredients to parsley and garlic mixture.
Mix well with wooden spoon to blend.
Place in an airtight container.
May be stored in fridge for up to a month.
- Recipe can easily be halved for smaller portion.