Red Chimichurri Sauce (Print Version)
# Ingredients:
→ Key Components
01 -
2 teaspoons smoked paprika
02 -
2 teaspoons kosher salt
03 -
1 medium shallot, halved
04 -
24 ounces roasted red peppers, thoroughly drained
05 -
1 cup tightly packed fresh Italian parsley
06 -
1/4 teaspoon freshly cracked black pepper
07 -
1/2 cup high-quality extra virgin olive oil
08 -
1/4 cup tangy red wine vinegar
09 -
1/4 cup chopped fresh oregano
10 -
3 garlic cloves, with skins removed
11 -
1/2 teaspoon red pepper flakes
12 -
2 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
In a food processor, toss the parsley, garlic, oregano, and shallot. Give it quick pulses to chop them up coarsely.
02 -
Add drained red peppers to the greens mix. Sprinkle in the dry spices, then pulse a few times to blend until the texture is chunky, not a paste. Move it all to a mixing bowl.
03 -
Pour olive oil, red wine vinegar, and lemon juice into the bowl. Stir everything gently until mixed, then check if the flavor needs more salt.
04 -
Scoop the chimichurri into a small bowl to serve. Perfect with grilled meats, seafood, or even crunchy bread slices.