Chimichurri is as popular in Argentina, as ketchup is in America.This easy to prepare recipe is great with grilled Alaskan Salmon, chicken, or pork, or as a salsa with tortilla chips. It is sure to please on a hot summer day.

Green Onion Chimichurri

Makes 7 servings

2 bunches green onions (chopped, lower 3/4 portion of onions)
1 green bell pepper, chopped large-dice
1 bunch parsley, chopped medium
12 cloves garlic, minced
1/2 cup olive oil
1/4 cup fresh lime juice (2 limes)
1 tablespoon fresh ground black pepper
2 teaspoons salt

Place first four ingredients into a food processor (may take two batches), and “pulse” until desired thickness. Transfer to a medium bowl and add remaining ingredients. Mix well, and refrigerate for up to three days.