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Chimichurri Sauce


6 Tablespoons Red Wine Vinegar

4 cloves Garlic, minced or chopped

1 Shallot, chopped

1 teaspoons Kosher Sea Salt

1 Tablespoon Marash or Aleppo Chile Flakes

3 Tablespoon Dried Oregano -or- Dried Cilantro

1 cup Fresh Parsley Leaves

1/2 cup Olive Oil


  • Place all ingredients into a blender.

  • Pulse until well combined and minced, but not liquefied.


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