A fresh Peruvian chimichurri for grilled meats and chicken. Herbal, tangy and gently spicy, it combines parsley and cilantro with the character of ají amarillo. Loose, punchy and made to brighten every bite.
Wash and thoroughly dry the parsley and cilantro. Finely chop them with the garlic and the ají amarillo, removing its ribs and seeds; aim for small, distinct pieces rather than a paste. Transfer everything to the mixing bowl.
Add the dried oregano, red wine vinegar, salt, and ground black pepper and stir for 20 seconds. Pour in the vegetable oil
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