Red Chimichurri Sauce
Servings
4Serving size
about 1/4 cup sauce
COOKING TIME
15 minutes
CHILLING TIME
60 minutes
This recipe can easily be multiplied and makes good leftovers. Keeps well, refrigerated, for up to a week.
Ingredients
| 1 small Red bell peppers (seeded and cut into large chunks) |
| 4 large Green onions (thinly sliced crosswise) (keep white and green parts separate) |
| 2 Tbsp. Red wine vinegar |
| 2 Tbsp. Olive oil |
| 1 pepper Jalapeno pepper (stemmed and seeded) |
| 2 clove Garlic, raw (minced) |
| 1 tsp.. Ground cumin |
| 1 Tbsp. Fresh oregano (or 1 tsp.. dried) |
| 1/4 tsp. Salt |
| 1 tsp.. Smoked paprika |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 1/4 cup Coriander (cilantro) leaves, raw |
Instructions
Place the red pepper, white part of the green onions, vinegar, olive oil, jalapeno, garlic, cumin, oregano, salt, paprika, and red pepper flakes in a blender or mini chopper.
Process by gently pulsing until the ingredients are blended, but not smooth.
Add the cilantro and the green part of the green onions and pulse gently until blended.
Do not over process. The texture should be slightly chunky.
Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a simple and quick sauce that you can create on your own fresh taste of South American cuisine. The sauce is great on almost anything. It is mild enough for grilled vegetables or broiled salmon but will hold up to something like roasted chicken.