Chimichurri Rojo (Print Version)

# Ingredients:

01 - 5-6 cloves of garlic
02 - ¼ cup freshly squeezed lemon juice
03 - 1 ½ tablespoons white vinegar
04 - ½ teaspoon red pepper flakes
05 - 3 teaspoons smoked paprika
06 - ½ cup extra virgin olive oil
07 - 1 ½ cups fire-roasted red peppers
08 - ½ cup fresh parsley, tightly packed
09 - Salt and black pepper to suit your taste

# Instructions:

01 - Throw everything except the olive oil into a blender or food processor.
02 - Give it a quick blitz for a chunky mix. Keep blending if you want it smoother, scraping the sides when needed.
03 - Sample the mixture, then add more salt or pepper if you think it needs it.
04 - Spoon the chimichurri rojo into a bowl and leave it alone for half an hour. This lets the flavors truly meld together.

# Notes:

01 - This zesty sauce works perfectly with any kind of grilled meat, especially beef or chicken.
02 - Add more or less red pepper flakes, depending on how spicy you like things.
03 - Keep chimichurri rojo in the fridge, sealed in a container, and it'll last up to a week.

Back