Fiery Chimichurri Sauce

Ingredients

• bunch parsley (1 cup chopped)
• clove sgarlic
• teaspoon sdried oregano
• 1/2 teaspoon chili powder
• pinch ofcayenne (1/8 teaspoon or less)
• 1/3 cup olive oil
• tablespoon red wine vinegar (or apple cider vinegar)
• tablespoon fresh lemon juice
• 1/2 teaspoon salt
• freshly cracked pepper

Instructions

1. Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard. Finely dice the parsley, you'll end up with approximately 1 cup of chopped parsley.
2. Combine the parsley with 5 cloves of minced garlic, 2 teaspoons of dried oregano, 1/2 teaspoon salt, some freshly cracked pepper, 2/3 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice.
3. Mix well and take a taste for seasoning. This is the traditional version of chimichurri; adding spice is optional.
4. Add 1/2 teaspoon chili powder and a pinch of cayenne. Combine well and take a taste, adding more heat if necessary.
5. Serve immediately. Store in an airtight container in the fridge.