1red hot chili pepper(seeded, deveined and finely chopped. Optional if you don't like spicy food. If do, you can adjust the quantity to taste or substitute with 1/2 a teaspoon of red pepper flakes)
3/4cupcanola or vegetable oil(if you don't mind the flavor, you can also use olive oil, which is more traditional)
1/4cupred wine vinegar
2Tbspfresh lemon juice
1tspkosher salt(or to taste)
1/2tspblack pepper(or to taste)
Instructions
Whisk together all of the ingredients in a small bowl. Let stand at room temperature for at least 1 hour before serving to let the flavors meld together.
Store the chimichurri in a fridge for up to 3 days. Best when used as fresh as possible, preferably with 24 hours of making.