Chimichurri

• 1 cup salmuera (made with 1 cup of boiling water + 1 tblspn of salt)
• 2 tblspn of oregano
• 2 tblspn of red chilli powder
• 2 tblspn of finely chopped parsley
• 2 tblspn of whole pepper
• 1/2 Bulb of garlic, finelly chopped
• 1 tblspn grounded black pepper
• 1 tsp of paprika
• 1 tsp of hot paprika
• 1 tsp of cumin
• 1 tsp of fennel seeds (optional)
• 1 tsp of moustard grains (optional)
• 2 berries of juniper (optional)
• 1 tsp of rosemery
• 1 bay leaf
• 1/2 cup of white vinager
• 1/4 cup of sunflower oil
• 2 tblspn of olive oil

1. Mix all ingredients in a jar or bottle. Shake it
2. Refrigerate it for 24 hrs.
3. Shake every time before using it.
4. Keep in the fridge

salmuera, oregano, red chilli, parsley, pepper, garlic, black pepper, paprika, paprika, cumin, fennel seeds, grains, juniper, rosemery, bay leaf, white vinager, sunflower oil, olive oil

Taken from www.epicurious.com/recipes/member/views/chimichurri-50011334 (may not work)