Chimichurri Sauce

Instructions:
Grind the chilli peppers in a mortar. Peel the onions and garlic and chop them finely. Wash the parsley, pat it dry and chop it finely. Put everything into a bowl with salt. Boil the vinegar with 6 tablespoons of water and add the chopped ingredients immediately. Add the oil, stirring constantly.
 
Allow the sauce to rest for a week in sealed screw top jars or bottles.
 
Tip:
The sauce can be kept in the fridge for several weeks. The chimichurri sauce tastes particularly good and flavoursome when it has been prepared a few days in advance.

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