Red Chimichurri

• 1 medium Spanish onion
• 1 tsp. saffron threads
• 1/2 c. olive oil
• 3 tbsp. sherry vinegar
• 1/2 c. coarsely chopped flat-leaf parsley leaves
• 1 tbsp. sweet paprika
• 1 clove garlic
• 1 pinch cayenne pepper
• 3/4 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper

1. Put onion and saffron threads in a small, heavy saucepan with 1/2 cup water.
2. Heat over medium heat until saffron turns water red, about 4 minutes.
3. Pour mixture into a bowl and let cool.
4. Add remaining ingredients to the saffron mixture, and stir to combine.Adapted from Michy's restaurant and Cuisine a Latina, by Michelle Bernstein.
5. Copyright 2008 (with permission from Houghton Mifflin).

spanish onion, saffron threads, olive oil, sherry vinegar, flatleaf parsley, sweet paprika, clove garlic, cayenne pepper, kosher salt, freshly ground black pepper

Taken from www.delish.com/recipefinder/red-chimichurri-recipe (may not work)