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How to make it

  • Chimi Churri
  • 2 handfuls flat-leaf parsley leaves
  • 4 scallions, chopped
  • 8 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup canola oil
  • salt, black pepper
  • Place parsley, scallions, garlic, oregano, red pepper flakes, vinegar and oil in a food processor or blender; pulse until well blended but still retaining some texture. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature.
  • Think ahead
  • Make salsa up to 3 days in advance, but add the vinegar just 2 hours before serving.
  • Makes 3/4 cup

Reviews & Comments 3

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  • vickycummins 10 years ago
    My mouth is watering!!! Oh yum, can't wait to eat this!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Incredible post....:)
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  • nlo209 10 years ago
    Love chimichurri sauce. Dust off the barbecue.
    Was this review helpful? Yes Flag

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