I still had quite a bit of fresh parsley left from my herb pot harvest, and in the end I decided to make a chimichurri recipe I had pinned quite awhile ago but had not yet tried.
Since I followed the recipe almost exactly, rather than retype it I will send you to the recipe.
I had some small red peppers that I had purchased at the City Market in Kansas City and the rinsed and frozen, so I used those. I have no idea what they are, but randomly decided to use six of them. I also like garlicky things, so I used 4 whole cloves of garlic.
I mixed it all up and let it sit to develop the flavors.
And then I put it in a small glass jar with the thought that I might freeze it for another time. But it was so incredibly delicious that I couldn’t stop tasting it, and immediately used it on some chicken that night.
This one’s a keeper.