Ingredients for Red Pepper Chimichurri
- 1 teaspoon kosher salt
- 1/4 cup warm water
- Flat Leaf Italian Parsley
- Garlic Cloves
- Extra Virgin Olive Oil
- Roasted Red Pepper
- Sweet Paprika
- Fresh Oregano
- Crushed Red Pepper Flakes
- Ground Black Pepper
- Ground Cumin
- Distilled White Vinegar
- 1 tablespoon red wine vinegar
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How to Make Red Pepper Chimichurri
- In a small bowl, whisk together 1 teaspoon kosher salt and 1/4 cup warm water until the salt dissolves completely. Set aside to cool to room temperature.
- Combine 1 cup packed flat-leaf parsley, 4 cloves garlic, and 1/2 cup extra virgin olive oil in a food processor. Pulse several times until the parsley is finely chopped but not pureed.
- Add 1 cup roasted red peppers (jarred or homemade), 1 tablespoon paprika, 1 tablespoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, 2 tablespoons white wine vinegar, and 1 tablespoon red wine vinegar to the food processor.
- Pulse until the ingredients are well combined but still have a slightly chunky texture. Don't over-process!
- Transfer the chimichurri to a medium bowl. Slowly whisk in the cooled salt water mixture.
- Cover and refrigerate for at least 2 hours (or up to 2 weeks) to allow the flavors to fully develop.
- Serve and enjoy! This chimichurri is best served chilled.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
0g
Fat
3g
Carbs
0g
