
                                Chimichurri

                          Yields: 8 servings  Heat Index: Mild

              Parsley
              4 garlic cloves
              1/4 to 1/2 cup olive oil
              1 tablespoon apple or wine vinegar
              salt
              1 teaspoon chile pepper

              1. Smash parsley and garlic together until no big pieces remain, either by hand or with a
              food processor. Put this mixture in a bowl and add the olive oil until it is evenly covered.
              Add the vinegar salt and chile pepper. 

              Chimichurri can be kept in the refrigerator for five days.

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