Red Chimichurri Recipe

• servings: 1 serving
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 cup roasted red pepper (or 1, 8-ounce jar, drained)

¾ cup loosely packed parsley leaves and tender stems (from 1 small bunch)

¼ cup packed cilantro leaves and tender stems

4 medium cloves garlic, (peeled)

1 small shallot

1 habanero (optional)

2 tbsp calbrian chili paste (sub chili flakes)

1 ¾ teaspoons smoked paprika

½ teaspoon each kosher salt and black pepper

⅓ cup olive oil

2 ½ tablespoons red wine vinegar

Chefs notes: Add lemon or lime juice and a touch more vinegar

Directions

In a mini food processor, add 1 cup roasted red peppers, ¾ cup parsley, ¼ cup cilantro, 4 cloves garlic, 1 ¾ smoked paprika, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon crushed red pepper flakes. Pulse until mixture is minced.

Scrape down sides of bowl, add ⅓ cup oil and 2½ tablespoons vinegar and blend until an emulsified sauce comes together (it should still be chunky in texture). Season to taste with salt and vinegar.

Nutrition

• Serving Size: 1 tablespoon sauce
• Calories: 15 kcal
• Total Fat: 1.5 g
• Sodium: 50 mg
• Total Carbohydrate: 1 g