chimichurri rogo

What you need

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tomato, diced

1 red bell pepper, diced

1/2 cup red onion, diced

1/2 cup green onion, sliced

3 cloves fresh garlic

1/2 cup fresh parsley

1/2 cup fresh cilantro

1 tablespoon dried oregano

1/4–1/2 teaspoon sea salt

1/3 cup olive oil

What to do

In a food processor, combine the lemon juice, red wine vinegar, tomato, red bell pepper, red onion, green onion, garlic, parsley, cilantro, oregano, and sea salt.

Mix on a low speed for several seconds until the ingredients blend together.

Keep the speed on low, and gradually drizzle or stream in the olive oil. If the ingredients clog the blades, then increase the speed just slightly and stream more olive oil.

The key is to mix the ingredients together without puréeing them.

Garnish with coarse black pepper. Refrigerate in an airtight container for about 1-2 days.