Red Chimichurri

Ainekset

½ cup roasted red peppers with skin removed can use jarred or roast your own*

½ cup parsley loosely packed (2 Tbsp. chopped if chopping)

2 teaspoon minced garlic 2 medium cloves; has to be fresh, not pre-minced

2 Tablespoons minced shallot about 1 shallot

2 Tablespoons red wine vinegar

1 teaspoon salt I use himalayan, taste and adjust salt to taste

1 teaspoon smoked paprika

1/4 teaspoon black pepper

1/2 - 1 teaspoon crushed red pepper Optional if you want it spicy

1/3 cup extra virgin olive oil

Ohjeet

Add all of the ingredients, except the olive oil, to a mini food processor or small attachment for your blender.

Pulse blender until all is well chopped. If you don’t have a food processor you can finely dice the red pepper, parsley, and shallot and mince the garlic and just stir the remaining ingredients in.

Pour the mixture into a small bowl using a rubber spatula to remove it all from the inside of the blender.

Drizzle in olive oil, adjust salt level and spice to taste and and stir well. Serve as a sauce with meat, vegetables or use as a sauce.

https://feastingnotfasting.com/red-chimichurri-sauce/