1 1/2 cups packed parsley leaves (I like to add oregano or cilantro to finish out the cups for different varieties of a simple sauce)
3 garlic cloves, finely minced
1 medium onion or shallot, finely chopped
1 teaspoon salt
1/2 - 1 teaspoon crushed red pepper flakes or 1 jalapeño finely chopped
1/2 cup Salado House Olive Oil
1/3 cup red wine vinegar or 2 tablespoons of Salado Olive Oil Co.'s 25-Year Dark Traditional Style Balsamic Vinegar
Puree all ingredients in a food processor. I like to store this in a mason jar so I can shake it up before serving. This recipe makes a cup of Chimichurri sauce.