Smoked Chimichurri Sauce

• temps total: 30 minutes

Ingrédients

1 ½ Cups Parsley (Chopped)

3-4 Cloves Garlic (Minced)

2 Fresno Peppers (Finely Diced)

1 Shallot (Finely Diced)

1 ¼ Cups Olive Oil

¼ Cup Red Wine Vinegar

⅛ cup Hot Water

1 Tablespoon Dried Oregano

2 Teaspoon Red Pepper Flakes

1 Pinch Of Salt and Pepper

Instructions

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

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

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

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