Ingredients
1 Cup Buona Cucina Madagascar Black Pepper Infuse Oil
1 Cup Buona Cucina Extra Virgin Olive Oil of your choice
1 Cup Buona Cucina Blenheim Apricot White Balsamic Vinegar
1 bunch of cilantro chopped
1 bunch of Italian parsley chopped
3 cloves minced garlic
2 tsp red pepper flakes
Salt and pepper to taste
Directions
In a mixing bowl, combine the Madagascar Back Pepper Infused Oil, Extra Virgin Olive Oil, and Apricot White Balsamic Vinegar. Mix well.
Add in the chopped cilantro, chopped Italian parsley, minced garlic, and red pepper flakes. Stir until well combined.
Season with salt and pepper to taste.
Let the chimichurri sauce sit for at least 30 minutes before serving to allow the flavors to meld together.
Use on tacos, chicken, pork chops I could go on and on….
Recipe by Chris Kaye
This can be used on a chorizo taco just click to see a great recipe. https://buonacucinaerie.com/chorizo-taco-w-apples-apricot-chimichurri/