CHIMICHURRI
INGREDIENTS
1/2 cup red wine vinegar
1 dried chipotle pepper, stemmed and chopped
2 bunches fresh cilantro, chopped (about 3 cups)
3 large cloves garlic divided
1-1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup extra-virgin olive oil
1 bunch fresh, flat-leaf parsley, chopped (about 2 cups)
1/2 bunch fresh baby dill, chopped (about 1/2 cup)
1/2 bunch fresh mint leaves, chopped (about 1/2 cup)
PREPARATION
1. In the bowl of a food processor, add the vinegar and chipotle pepper and let stand to soften the pepper, about 5 minutes.
2. Add 1 cup of the cilantro, garlic, salt, and black pepper and process until smooth.
3. Add the oil and all remaining herbs, and pulse until coarsely chopped. (A key visual for doneness is when the liquid starts to look well combined with the herbs.)
