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Spices/Sauces/Rubs | |
| 4 Ounces jarred roasted red peppers, drained 1/4 Cup finely chopped red onion 2 cloves garlic, peeled 2 Tablespoons freshly squeezed lemon juice 1 1/2 Tablespoon red wine vinegar 1/4 Teaspoon red pepper flakes 1/4 Cup fresh flat-leaf parsley leaves 1/4 Cup fresh cilantro leaves 1/4 Cup fresh mint leaves 1/4 Cup fresh basil leaves 1/4 Cup extra-virgin olive oil Fine sea salt, to taste Freshly ground black pepper, to taste | |
| In a food processor, pulse together the roasted red peppers, red onion, garlic, lemon juice, red wine vinegar, and red pepper flakes. Add the parsley, cilantro, mint, and basil and pulse several more times to combine. With the processor running, add the olive oil in a slow, steady stream, blending until smooth. Season to taste with salt and pepper. Feel free to add more herbs, vinegar, or red pepper flakes according to your taste buds. Cover the chimichurri and let it sit at room temperature for 1 hour before serving, so that the flavors have time to combine. This can be stored in an airtight container in the refrigerator, for up to 5 days. | |
Unrated | |
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