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Chimichurri Sauce

1 cup fresh Italian flat-leaf parsley, chopped and lightly packed
½ cup red wine vinegar
1 Tbsp. The Spice Hunter Dried Oregano Leaves
½ tsp. The Spice Hunter Crushed Red Chili Pepper
2 tsp. The Spice Hunter Granulated Garlic
½ tsp. salt
½ tsp. The Spice Hunter Ground Black Pepper
¼ tsp. The Spice Hunter Ground Paprika
¾ cup extra virgin olive oil
Parsley for garnish

Pulse parsley, vinegar, oregano, crushed red chili pepper, garlic, salt, pepper, and paprika in a food processor or blender. Slowly pour in oil, scraping the sides of the processor or blender to ensure even mixing. The final product should be finely chopped, not pureed. Chill for at least 3 hours for the best flavor, and stir before serving with grilled skirt steak and garnishing with parsley. Serves 4.