Fresh Chimichurri Sauce

Finely chop one small bunch of parsley and one small bunch of cilantro. In a bowl, mix the finely chopped parsley and cilantro with 4 tablespoons of minced garlic, 2 tablespoons of dried chives, 2 teaspoons of dried oregano, and 1 teaspoon of crushed red pepper flakes (optional, or add finely chopped chili’s). Add 1/4 cup of red wine vinegar and 3/4 cup of cold pressed extra virgin olive oil. Season with smoked kosher salt and black pepper to taste. Mix all ingredients thoroughly in the bowl and set aside for 15 minutes prior to eating at room temperature. If you prefer a smoother texture, pulse the mixture in a food processor. Serve generously over all grilled meats for a delicious boost of goodness.