Chimichurri Sauce (make 2 hours before serving)
½ cup extra light olive oil
¼ cup red wine vinegar
½ red onion, finely diced
1 vine ripened tom, peeled, seeded and finely diced (I used what I had in, a few cherry toms, quartered, didn't peel or seed)
1 clove garlic, finely diced
¼ cup cont parsley, finely chopped
½ tsp dried oregano
¼ - ½ tsp chilli powder (depending on taste)
½ tsp paprika
¼ tsp ground cumin
½ bay leaf crushed
Whisk olive oil and vinegar in a bowl until combined. Add remaining ingredients season to taste and mix well, then let stand for a couple of hours before serving.
Will keep 5 days in the fridge.
This is perfect over a good steak, though I'm sure it would be good over chicken fillets too.
