Smoked Chimichurri

• temps total: 30 minutes

Ingrédients

1½ cups Parsley (chopped)

3-4 cloves Garlic (minced)

2 Fresno Peppers (finely diced)

1 Shallot (finely diced)

1 ¼ cups Olive Oil

1/4 cup Red Wine Vinegar

1/8 cup Hot Water

1 tbsp Dried Oregano

2 tsp Red Pepper Flakes

Salt and Pepper (to taste)

Instructions

Combine the oregano, red pepper flakes, and hot water in a mason jar. Let it sit for about 5 minutes to steep.

Add the rest of the ingredients, including a white-hot coal from the fire, into the mason jar.

Seal the jar immediately to trap the smoke, then set it aside to allow the flavors to absorb the smokiness for 20-30 minutes.

Carefully take out the coal and give the chimichurri a final mix before serving.