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 (60ml) red wine vinegar
1/2 cup (125ml) 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 - 175ml.
Many thanks to The
Spice Shop for letting us use this recipe.
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