Red Chimichurri (Chimichurri Rojo)
Servings: 12
Ingredients
- 1 cup fresh Italian flat leaf parsley packed
- 3 cloves garlic peeled
- ¼ cup fresh oregano
- 1 medium shallot cut in half
- 24 oz roasted red peppers drained
- 2 tsp kosher salt
- 2 tsp smoked paprika
- ½ tsp crushed red pepper flakes
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp fresh lemon juice
Instructions
- Place the parsley, garlic, oregano, and shallot in a food processor and pulse till roughly chopped.
- Add the red peppers and remaining dry ingredients and pulse till a chopped (but not minced) consistency. Transfer the ingredients to a mixing bowl.
- Add in the olive oil, vinegar, and lemon juice. Fold the ingredients together and add additional salt as desired.
- Transfer to a serving bowl and serve fresh with steak, chicken, pork, fish, lamb, or even on grilled toast points.
Notes
This recipe was developed using Diamond Crystal kosher salt. If using Morton’s kosher salt, reduce the amount slightly and season to taste.