CHIMICHURRI
Makes 1 cup
Ingredients:
1/2 cup of olive oil
3 tablespoons of red wine vinegar
1 cup of parsley leaves, roughly chopped
1 cup of coriander, leaves picked
1/2 cup of mint, leaves picked (optional)
3 cloves of garlic, roughly chopped
1 large red chilli or large green chilli, roughly chopped (I always buy 2 in case one is super mild)
Very good pinch of salt
Sprinkle of pepper
Method:
Throw all ingredients into a blender or food processor and hit blend. If you like to have it a little chunky, just pulse until desired texture is reached. Otherwise just hit blend until all combined well.
Tip:
Chillies can have such a variation of heat. Please always test your chillies before using them. Cut a little off the end and stick it on your tongue – if it’s too mild then perhaps think about using 2 to reach the heat you want. If it is super hot, then take out the seeds (they carry most of the heat) or just use 1/3 or 1/2 of the chilli in the recipe. You can always add more chilli!!! But you can’t remove it, so just keep that in mind.