Guy Fieri likes a super-spicy chimichurri; if you'd like yours milder, go for the lesser amount of chile powder.
Sunset MAY 2009
1. In a food processor, pulse garlic, cilantro, parsley, basil, oregano, onion, bell pepper, salt, pepper, cumin, and ancho chile powder until coarsely chopped.
2. Pour in olive oil and red-wine vinegar and whirl to combine. Pack in a travel-safe container.
Note: Nutritional analysis is per 1 1/2 tbsp. serving.
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