Chimichurri Sauce

  • 1 cup packed flat-leaf parsley leaves , (1/2-1 bunch)
  • 1 small clove garlic , chopped
  • 3 tablespoons distilled white vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground chipotle pepper , or cayenne pepper

Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.

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