Chimi Churri

2 handfuls flat-leaf parsley leaves
4 scallions, chopped
8 garlic cloves, crushed
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 cup (60ml) red wine vinegar
1/2 cup (125ml) canola oil
salt, black pepper

Place parsley, scallions, garlic, oregano, red pepper flakes, vinegar and oil in a food processor or blender; pulse until well blended but still retaining some texture. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature.

Think ahead
Make salsa up to 3 days in advance, but add the vinegar just 2 hours before serving.

Makes 3/4 cup - 175ml.