Chimichurri Mignonette
0
- Prep Time5 min
- Total Time5 min
- Makes1/3 cup
Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
This mignonette is a herby, spicy twist on the classic. Use less chili pepper if you prefer less heat.—Soo Kim
Ingredients
1/3 cup red wine vinegar
1/3 cup chopped parsley
1 small red finger chili, finely chopped
1 small garlic clove, minced
Pinch each dried oregano, kosher salt and granulated sugar
Instructions
In a small bowl, stir together all ingredients. Cover and refrigerate for up to 1 day, bringing to room temperature before serving.
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