Red Chimichurri
Ingredients:
1 cup packed fresh Italian flat-leaf parsley
3 cloves garlic, peeled
¼ cup fresh oregano
1 medium shallot, halved
24 oz roasted red peppers, drained
2 teaspoons kosher salt
2 teaspoons smoked paprika
½ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
½ cup extra virgin olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
Instructions:
Pulse the herbs and aromatics:
Add parsley, garlic, oregano, and shallot to a food processor. Pulse until roughly chopped.
Add peppers and spices:
Add the roasted red peppers, salt, paprika, red pepper flakes, and black pepper to the processor. Pulse until the mixture is chopped but not fully pureed.
Finish the sauce:
Transfer the mixture to a bowl. Stir in the olive oil, red wine vinegar, and lemon juice until well combined. Taste and adjust salt if needed.
Serve:
Spoon into a serving bowl and enjoy with grilled steak, chicken, pork, fish, lamb, or crusty grilled bread.
Notes:
Do not blend the liquid ingredients with the rest—folding them in preserves the sauce's texture and color.
This sauce stores well in the fridge for up to a week. For best results, store it in an airtight bag with the air pressed out.
Try roasting your own peppers for deeper flavor, or use jarred for ease.
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