Chimichurri

• 1 whole Small Red Chili Pepper
• 13 cups Extra Virgin Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 3 cloves Garlic, Peeled
• 2 teaspoons Dried Oregano
• 1/2 teaspoons Salt
• 1/4 teaspoons Smoked Or Sweet Paprika
• 1- 1/2 cup Lightly Packed Cilantro, Washed Well And Roots Trimmed

1. 1.
2. Place everything in a food processor and blitz until finely chopped.
3. 2.
4. Let the flavours meld by letting the sauce sit in the fridge for at least 30 minutes.
5. 3.
6. Store in an airtight container in the fridge for up to 1 week.

red chili pepper, olive oil, red wine vinegar, garlic, oregano, salt, paprika, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chimichurri-3/ (may not work)