Chimichurry Sauce

Chimichurry Sauce submitted by Donald Bruun
1 medium yellow onion
1 green bell pepper, seeded
1 green onion
1 tomato
2 tablespoons parsley
¾ cup white or red vinegar
½ cup olive oil
1 or 2 cloves garlic, peeled
1/8 tsp each salt and pepper
Crushed red pepper to taste

For sauce to serve with empanadas, chop vegetables into large chunks and place all in blender container. Blend until all ingredients are finely minced. Store, covered, in refrigerator until flavors meld. Will keep for 10-15 days.

For a chunkier sauce chop vegetables and garlic by hand and mix with remaining ingredients.