Spicy Chimichurri Sauce
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Fresh, herbaceous, and spicy, this fiery Spicy Chimichurri Sauce is just begging to be served on top of grilled proteins.
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– 1 clove garlic
– 1 bunch fresh Italian parsley
– ½ cup extra virgin olive oil
– ¼ cup apple cider vinegar
– 1 teaspoon red pepper flakes
– 2 serrano peppers
– ½ teaspoon ground cumin
– ½ teaspoon fine sea salt
INGREDIENTS
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Remove the stems from the parsley. Cut the stems off of the serrano peppers.
Add all ingredients to a food processor or blender, and puree for 20 seconds.
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Remove lid, scrape down sides, and puree for another 5-10 seconds.
For best results, wait at least 2 hours before use to let the flavors develop.
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