Red Chimichurri - Bold Argentinian Sauce For Barbecued Foods
Our tangy red chimichurri mixes fire-roasted bell peppers, smoky paprika, garden herbs and minced garlic for a bold topping that goes great with barbecued meats or garden veggies.
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Cooking tools:
- Blender
- Food processor
- Measuring cup
- Spatula
- Airtight container
- Ice cube tray
- Zip-top bag
- Refrigerator
- Freezer
Ingredients
- 1 ½ cups fire-roasted red peppers
- 3 teaspoons smoky paprika
- ½ cup extra virgin olive oil
- ½ cup tightly packed fresh parsley leaves
- 1 ½ tablespoons plain white vinegar
- ¼ cup freshly squeezed lemon juice
- 5-6 garlic cloves, peeled
- ½ teaspoon red pepper flakes
- Salt and coarse ground black pepper to taste
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