CHIMICHURRI RECIPE w/ EPICE OIL

INGREDIENTS •

1/2 cup minced yellow onion

1/2 cup chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh oregano

1 teaspoon finely grated or minced garlic

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes •

1 cup Epice Oil

1/2 cup red wine vinegar

DIRECTIONS 1. In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. 2. Add the EPICE OIL and vinegar and mix well. 3. Store covered for a couple of days and use before the herbs start to turn brown.