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Dry tomatoes Chimichurri with extra virgin olive oil

Dry tomatoes Chimichurri with extra virgin olive oil | iloveaceite Dry tomatoes Chimichurri with extra virgin olive oil | iloveaceite

Preparation time: 15 min.

Difficulty: Easy

INGREDIENTS (serves 4)

Extra virgin olive oil

100 ml of vinegar

8 dried tomatoes in oil

1 tablespoon oregano

1 tablespoon thyme

6 red chillies

3 green chillies

½ tablespoon ground cumin

1 tablespoon chopped parsley

4 cloves garlic

Salt

ELABORATION:

Peel and chop the garlics. Wash peppers, open them in half and remove the seeds, chop them very small and toss in a bowl.

Wash and chop the tomatoes very tiny; add them and the remaining ingredients to the dish. Put a pinch of salt and cover with extra virgin olive oil.

Serve with meat or fish.

Photo and text: gastromedia.es

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