ChimichurriSouth American garlic and cilantro “dressing” used mostly for red meat, but really good as a bread dip, on vegetables, or other grilled foods.

¼ red onion, chopped into quarters1 jalapeno, quartered and deseeded3 – 4 garlic clovesPut this in aluminum foilCover this in some olive oil, kosher salt, roast in the oven on 400 degrees until the red onions start to brown a little or it starts to smell good. 10-15 min. Then:1 bunch of cilantro, coarsely chopped, about a handful1 bunch or Italian parsley, coarsely chopped, about a handful3 – 4 shakes of red wine vinegarJuice of 2 limes½ a raw jalapeno or ½ of a raw serrano, deseeded and deveined.Squeeze of HoneyAnother shot of olive oil to emulse it all togetherEverything from the oven mix, in the aluminum foil also into the blender You have to blend this in the small blender of the ninja, not the big blender. Use the one that you would make a smoothie in. Personal size or whatever. Dip your finger in it and try it. If its not spicy enough, add more raw garlic or raw red onion. DON’T add more jalapeno or serrano. If its too chunky then add olive oil or lime. If its too spicy, add more honey.