Roasted Pepper Chimichurri – St. Supéry Estate Vineyards & Winery

Ingredients

• 1 cup packed fresh parsley
• ½ cup fresh cilantro
• 1 large shallot, chopped
• 1 cup red bell peppers, roasted, skins and seeds removed
• ½ cup green bell pepper, roasted, skins and seeds removed
• 2 cloves garlic
• 2 teaspoons dried oregano
• 1 t cumin
• 1 t smoked paprika
• 1 t coriander
• Juice of 1 lime
• Juice of half an orange
• ¼ cup red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste