CHIMICHURRI

• 1.5 bunch cilantro, rough chopped
• 4 cloves garlic, crushed
• 1 cup olive oil EVOO
• 1/4 cup red wine vinegar
• 1 lime, juiced
• 1 ts sugar
• 1 fl oz orange juice
• 1 tb cumin
• 2 tb chili flakes
• S+P to taste

METHOD:

1. Wash and rough chop the cilantro.
2. Add all the ingredients except the EVOO to a food processor.
3. Pulse for 10 seconds while slowly adding the oil.
4. Adjust seasoning.

Yield: 2 cups

Shelf life: 5 days