Chimchurri sauce

Chimchurri sauce is a complicated name, but it turned out that it is prepared very easily.

It is necessary to rinse and then dry the parsley, chop it (you can just pick it smaller with your hands) and put it in a blender. We also put the peeled garlic cloves there, pour oil, lemon juice (my husband said that you can add red wine vinegar instead), chili pepper, cumin and salt. And press the button! Everything is thoroughly crushed to a homogeneous pulp. Then pour the resulting sauce into the dish in which it will be served, and let it stand for about two hours. And that's it!