Chimichurri sauce

Ingredients

Quantity	Ingredient
100ml	sherry vinegar
100ml	red wine vinegar
1 teaspoon	salt flakes
1/2	red onion, finely diced
1	garlic bulb, cloves peeled and finely grated
3 tablespoons	fresh corriander, finely chopped
3 tablespoons	fresh oregano, finely chopped
3 tablespoons	fresh flat-leaf parsley, finely chopped
1 tablespoon	fresh mint leaves, finely chopped
1 tablespoon	fresh thyme leaves, finely chopped
	finely grated zest of 1 lemon
	juice of 1/2 lemon
1	green chilli, cut lengthways, seeded and finely chopped
1	red bird's eye chilli, cut lengthways, seeded and finely chopped
1 tablespoon	smoked paprika
175ml	light extra virgin olive oil

Combine the vinegars in a bowl with the salt. Stir to dissolve before adding the remaining ingredients and mixing well. Cover and refrigerate for 1 hour before using.