|½||cup chopped parsley|
|2||tablespoons red wine vinegar|
|2||tablespoons fresh oregano leaves|
|2||tablespoons crushed red pepper|
|½||cup olive oil|
|Chili Green Dogs|
|8||hot dogs, cooked according to package directions|
|8||hot dog buns, split and toasted|
|1||(15-ounce) can STAGG® CLASSIC® Chili No Bean, heated|
|1||cup sautéed onions|
For the Chimichurri Sauce
In bowl of food processor, combine ingredients. Pulse to chop. With processor running, drizzle in olive oil until combined.
For the Chili Green Dogs
Cook hot dogs according to package directions. Place heated hot dogs in buns. Top with chili, guacamole, onions, chimichurri sauce. cilantro and limes.