CHIMICHURRI
This is a recipe for a condiment typically used for grilled meat but can also be used as a marinade. Originating in Argentina and Uruguay it's exact origin is unknown and there is debate as to where the name came from. None of that matters as it is delicious. You can hand-chop the herbs as the recipe calls for. Alternatively, you can use a blender. If you do, then leave out the liquid and slowly add that in when you have the blender running. I suggest just putting in the POW as the finished product is superior. As always you can change any of the ingredients for a different flavour profile however change like for like (herb for herb, oil for oil, chilli for chilli) #enjoy
