Nom Nom: Chimichurri

If you want to add a little something-something to your BBQs this summer, try offering your guests chimichurri. (Or “enigmatic chimichurri,” as one menu we read recently put it). Thing is, you could put chimichurri on a baby and it’d make you want to eat it. More than usual, anyway. 

Ingredients

1/2 c olive oil
1/2 c red wine vinegar
1/4 c water
1/3 c fresh parsley; chopped
3 large garlic cloves; minced
1 ts cayenne pepper
1 tbs salt
1 1/2 tb fresh oregano leaves; chopped
1/2 ts freshly ground pepper

Directions

In a medium-sized bowl, add all the ingredients and mix well.  Or, if you have a blender pour in all ingredients and at the lowest possible speed, give a few short bursts in order to combine the liquids some.  Do not over do it so that everything turns into a smooth mixture.

Place the mixture in a sterile container or bottle that can be sealed.  Allow to sit at room temperature for one hour before placing it in a refrigerator.

Make sure you prepare this in advance so all the flavors have time to meld. That way, it’ll be extra delicious when you “serve it” on “meat” at a “family gathering.” “What the hell are we saying?”