Smokey Chimichurri Sauce
Combine 1 tablespoon vinegar, 5 grinds South African seasoning, 1 teaspoon oregano, 3 garlic cloves and 2 tablespoons of EVOO in a blender or food processor. Pulse until garlic minces to desired consistency. Add cilantro and parsley and pulse a few more times until desired consistency. Pour mixture into a small bowl and stir in reserved 3 tablespoons of EVOO. Taste and adjust seasoning as desired. Makes about ½ cup of sauce.
Serving ideas: drizzled over a steak, gorgonzola and arugula salad, spoon over over grilled salmon or bruschetta.