Chimichurri Sauce

1/2 cup minced onion

1/2 cup chopped fresh flat-leaf parsley 1 tbsp chopped fresh

1 tbsp chopped fresh oregano 1 teaspoon finely grated

1 teaspoon finely grated or minced garlic

1-1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 cup extra-virgin olive oil

1/2 cup red wine vinegar

In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.