Red Chimichurri Sauce Recipe

🧂 Ingredients

• 2 Red Peppers
• 1/2 cup Cilantro
• 1/2 cup Parsley

  I like Flat Leaf
• 2-3 Garlic Cloves

  minced
• 1/4 cup Minced Yellow Onion
• 1 Jalapeno

  minced (optional)
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Dried Oregano
• 1/2 Lemon

  juiced
• 2 tbsp Red Wine Vinegar
• 3/4 cup Olive Oil

Instructions

• 1 If not using pre-roasted peppers, place a red bell pepper over an open flame or
  under the broiler, turning until charred. Place in a bowl covered with plastic
  wrap for 10 minutes, then peel and remove the seeds and stems.
• 2 With a sharp knife, finely chop the roasted red bell pepper, mince the garlic,
  jalapeno, parsley, and cilantro.
• 3 Stir in the olive oil, vinegar, lemon juice, smoked paprika, cumin, oregano,
  salt, and black pepper until combined.
• 4 Let the chimichurri sit for at least 15 minutes before serving to allow the
  flavors to meld. Store in an airtight container in the fridge for up to a week.

Nutrition Info