Chili powder and cayenne give this traditional chimichurri sauce some real kick! Chimichurri is a popular accompaniment for grilled meats in Argentina and other parts of South America. It was served with the beef empanadas I would get when I lived in Cozumel, Mexico. I had wanted to dial up the spice on chimichurri sauce and this is what I came up with. You can always dial back on the spice if you want, but it's worth having a fiery version of chimichurri in your repertoire!
Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard. Finely dice the parsley, you'll end up with approximately 1 cup of chopped parsley.
Combine the parsley with 5 cloves of minced garlic, 2 teaspoons of dried oregano, 1/2 teaspoon salt, some freshly cracked pepper, 2/3 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice.
Mix well and take a taste for seasoning. This is the traditional version of chimichurri; adding spice is optional.
Add 1/2 teaspoon chili powder and a pinch of cayenne. Combine well and take a taste, adding more heat if necessary.
Serve immediately. Store in an airtight container in the fridge.
You can substitute 1/2 teaspoon red pepper flakes for the chili powder and cayenne.
If you don't have fresh lemons on hand you can use another tablespoon of the vinegar.