One of the most delicious things that I have found on my visits to Argentina is the chimichurri that is often served with their steaks. As I was playing around with some herbs from my garden and what happened to be in my fridge, I came up with this variation on the Argentinean classic. It is quick, easy, and tasty! Try it out and play with your own variations on it! Log in and post your results below as well.

Ingredients:
1 cup olive oil
3 garlic cloves
½ sweet onion (vidalia)
¼ tsp chili pepper flakes
3-4 mini bell peppers
1/3 cup kalamata olives
3 tbsp chopped parsley leaves
3 tbsp chopped mint leaves
3 tbsp chopped basil leaves
1 tsp dried oregano
2 tbsp red wine vinegar
juice from half a lemon
½ tsp black pepper
½ tsp sea salt

Instructions:
Peel and press the garlic. Chop the onion very finely and cut the leaves of the herbs into razor thin short strips. Mix this together with the chili pepper and vinegar. Add two thirds of the olive oil, lemon juice, salt and pepper. Chop the peppers and olives very finely and add to the mix along with the oregano. Stir well and taste it. Does it need more of something? Go ahead and add it according to your taste. Add remaining olive oil until you reach a desired consistency. Enjoy with a steak or fresh bread!