Red Pepper Chimichurri

This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 56 Calories

Ingredients

• 1 cup warm water
• 1 teaspoon ground black pepper
• 2 tablespoons red wine vinegar
• ½ teaspoon ground cumin
• ½ cup distilled white vinegar
• 6 cloves garlic
• 1 tablespoon crushed red pepper
• 2 tablespoons chopped fresh oregano
• 3 tablespoons kosher salt
• 2 bunches Italian flat leaf parsley
• 1 cup extra-virgin olive oil
• 1 cup roasted red peppers, coarsely chopped
• 2 tablespoons sweet paprika

Recipe Instructions

Step 1

Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.n

Step 2

Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.n

Step 3

Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.n