Chimichurri casero,

One of my favorite restaurants in the city is Izakaya Ten; is a small Japanese drinking and tapas place. Given that I have the Asian glow, whenever I drink, I get beet red and I can't drink much- but that's because I'm just a light weight, nothing to do with race. This place has re-introduced me to sake and it must be the fact that it's a rice wine that I can enjoy it more than other spirits. For last new year's eve, they had a 6 jar sampler tasting special.

These were so cute and we had such a great time that we decided to bring the jars home, and we would find a crafty thing to do with them. 

So what better container to put the fresh herbs that my good friend Kevo brought us from his community garden in Philly?

This is the closest thing to a garden i'll ever have in our fifth floor walk up apartment.

We were trying to think how to get the most out of it, so I decided to make some home made chimichurri.

I used:
-Chopped parsley
-Chopped oregano
-Chopped cilantro
-Red pepper flakes
-Chili powder
-Cayenne pepper powder
-Veggie oil
-Vinegar
-Salt and pepper

I used my very scientific method of eyeballing and tasting to come out with the right consistency and flavor.

I used the mini food processor which was key to making it in less than 30 minutes.

The packaging process. I used a skewer to push the herbs down the baby funnel.

... And the final product. I read up online and it suggested to let it sit outside for about a week. I can't wait to pour some of this on a good piece of meat. Argh argh!!