CHEF GEORGE’S PROFESSIONAL RECIPE SERIES

Casabella Taqueria Chimichurri

Chef-crafted chimichurri featuring Day of the Dead Casabella Taqueria Hot Sauce and finished with Tripolizza Extra-Virgin Olive Oil.

Ingredients

• 1 cup fresh flat-leaf parsley, finely chopped
• 3–4 cloves garlic, minced
• 2 tbsp fresh oregano (or 2 tsp dried)
• 1/8 tsp kosher salt
• ½ tsp cracked black pepper
• ¼ cup red wine vinegar
• 5 tbsp Day of the Dead Casabella Taqueria Hot Sauce
• ½–¾ cup Day of the Dead Tripolizza EVOO
• 1 tbsp fresh lime juice
• ½ tsp crushed red pepper flakes (optional)

Casabella Taqueria Chimichurri in a bowl, showing ingredients used in the recipe

Preparation

Hand-chop parsley, oregano, and garlic for rustic texture.
Combine herbs, salt, pepper, and flakes.
Stir in red wine vinegar, lime juice, and hot sauce.
Slowly fold in Tripolizza EVOO until glossy and spoonable.
Rest 15–30 minutes before serving

Crafted with purpose, tradition, and respect for flavor. — Chef George Botoulas