Olive Chimichurri Del Campo Recipe

Serves 8

2 medium yellow onions, finely diced
1 red bell pepper, cored, seeded, finely diced
5 bunches fresh flat-leaf parsley, finely chopped
1 bunch fresh cilantro, finely chopped
½ cup Spanish olives, finely diced
3 tablespoons Burnt Onion Jam (below) or more to taste
3 red Fresno peppers or jalapeños, finely diced
4 cloves garlic, finely minced
1 tablespoon dried oregano
½ cup red wine vinegar
½ cup extra-virgin olive oil
Salt and freshly ground black pepper

Burnt Onion Jam:
On a hot grill or in the broiler, cook 2 large red onions, sliced into ¼-inch-thick rings, until completely charred and blackened, about 8 minutes. Chop, then mash burnt onions, gradually adding ½ cup balsamic vinegar in small amounts, until a fine paste forms.