Page 8 - ClubLife Weekly 101422

CHEF'S CORNER

C H I M I C H U R R I

Ingredients

1 bunch of parsley, large stems removed
3 cloves of garlic

1 pinch red pepper flake
1 bay leaf, toasted and stems removed
2 teaspoons dried oregano
2 oz white vinegar
2 oz water

4 oz salad oil

Directions

Notes

1. Combine dry ingredients in food processor or a
pestle and mortar, process finely.
2. Combine chopped dry ingredients with the
remaining wet ingredients and season with salt
and black pepper.

Executive Chef

Harold Ramos