Argentinian Red Chimichurri (Print Version)
# Ingredients:
01 -
1/2 cup jarred roasted red bell peppers, drained well
02 -
1/3 cup fresh flat-leaf parsley, tightly packed
03 -
2 tablespoons fresh cilantro leaves, packed
04 -
2 tablespoons red wine vinegar
05 -
2 garlic cloves, peeled
06 -
1 teaspoon smoked sweet paprika
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon fine sea salt
09 -
1/4 teaspoon crushed red pepper flakes
10 -
1/4 cup extra virgin olive oil
# Instructions:
01 -
Add the drained roasted peppers, parsley, cilantro, red wine vinegar, garlic cloves, smoked paprika, cumin, sea salt, and red pepper flakes to your food processor. Pulse the mixture several times until everything is finely chopped and well combined, but stop before it becomes completely smooth - you want to keep some nice texture in there.
02 -
Scoop the chopped mixture into a small serving bowl. Pour in the olive oil and stir everything together until it's nicely incorporated. Give it a quick taste and feel free to adjust the seasonings - add more salt if needed, an extra splash of vinegar for brightness, or more spice if you like heat. Serve right away or pop it in the fridge for later.
# Notes:
01 -
This vibrant sauce stays fresh in the refrigerator for up to 3 days when stored in a covered container. You can also freeze it for up to 3 months - try using ice cube trays for convenient single-serving portions.
02 -
Don't have a food processor? Simply chop all the ingredients very finely with a sharp knife and mix them together in a bowl instead.
03 -
Flat-leaf parsley is the best choice for this recipe, but if you only have curly parsley available, that works too.
04 -
Be sure to use smoked sweet paprika, not the hot variety. If your paprika container doesn't specify, it's usually the sweet kind, but you can always taste a pinch to be sure.
05 -
This recipe yields about 1 cup of sauce, which is enough for approximately 16 servings at 1 tablespoon each.