Chimichurri

Red

Ingredients

• 3/4 cup grapeseed or other neutral oil
• 1/4 cup sweet paprika
• 1/4 cup red pepper flakes
• 1/4 cup dried oregano
• 2 medium garlic cloves, finely grated
• 1/2 cup balsamic vinegar
• Kosher salt

Directions

1. In a small saucepan over low, combine oil, paprika, pepper flakes and oregano.
2. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes.
3. Remove from the heat and stir in the garlic. Let cool to room temp.
4. In a medium bowl, combine the vinegar and 1 teaspoon of salt, then stir to dissolve.
5. Slowly whisk in the cooled oil mixture.

Green

Ingredients

• 1/4 cup of hot water
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 1/3 cups loosely packed, flat-leaf parsley leaves
• 2/3 cup loosely packed cilantro leaves
• 6 medium garlic cloves, minced or pressed
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

Directions

1. Combine water, oregano and salt in a small bowl and let stand for 5 minutes.
2. Pulse parsley, cilantro, garlic and red pepper flakes in a food processor until coarsely chopped, about ten 1 second pulses.
3. Add water mixture and vinegar and pulse briefly to combine.
4. Transfer mixture to medium bowl and slowly whisk in oil.