CHIMICHURRI SAUCE

CHIMICHURRI SAUCE 3/4 cup freshly chopped Italian parsley 2-3 tablespoons freshly chopped cilantro 6 garlic cloves, minced 1/2 cup olive oil 1/3 cup wine vinegar 2 teaspoons salt 1/2 teaspoon hot red pepper flakes 1/4 teaspoon freshly ground black pepper

Whisk together all ingredients in a bowl (or use a blender). Use right away or store in a glass jar or salad cruet in the refrigerator. Keeps up to 3-4 days.

For an interesting variation, omit cilantro and substitute basil and oregano, then add 1/4 cup of chopped ripe (or petite diced) tomatoes.

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