Chimichurri

1 small bunch flat leaf parsley (about 1 cup), finely chopped 

3 large cloves garlic, minced (adjust if you want less garlic flavor)

1 Fresno chili, small dice

1 tsp dried oregano or 1 Tbsp fresh oregano 

2 Tablespoons red wine vinegar 

1/2 cup good olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper 

Mix all ingredients in a small bowl at least 15 minutes before eating. Make sure all ingredients are submerged in olive oil. Taste and adjust seasoning, if necessary. Make up to 24 hours before eating. The sooner you eat it, the fresher it tastes. No need to refrigerate unless storing longer than 24 hours. Bring to room temperature if you refrigerate it.

Use as a condiment for meats, especially grilled steak/beef, but also good on any meat or fish or as a topping for a Buddha bowl or as a dressing for pasta or rice. 

This isn’t spicy, but if you want some spicy hot flavors, add a few pinches of red pepper flakes or some cayenne pepper. Do not chop in a food processor. Hand chop/dice all ingredients for best results.