A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.



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.

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