Red Chimichurri

This Red Chimichurri is a bold twist on the Argentinean classic, featuring fresh parsley, oregano, and a punch of roasted red peppers. A splash of red wine vinegar and lemon juice adds tang, while a touch of roasted red jalapeño brings optional heat.

Yields: About 1.5 cups
Prep Time: 15 minutes
Special Equipment: Food processor (recommended for a quicker, finer chop)

Ingredients

• ¾ cup fresh parsley, packed

• ¼ cup fresh oregano, packed

• 1 small shallot, roughly chopped

• 2 cloves garlic, peeled

• 1 large roasted red bell pepper, peeled and seeded

• 1 roasted red jalapeño, optional

• 3 tbsp red wine vinegar

• 2 tbsp lemon juice, fresh squeezed

• 2 tsp paprika

• ½ tsp red pepper flakes, more to taste

• ½ cup extra virgin olive oil

• Kosher salt, to taste

Directions

1. Chop & Blend: In a food processor or with a sharp knife, finely chop the parsley and oregano. Add the chopped herbs, shallot, garlic, roasted red bell pepper, and roasted red jalapeño to the food processor. Pulse until everything is finely minced.

2. Combine & Emulsify: Pour the mixture into a medium-sized bowl. Add the red wine vinegar, lemon juice, and red pepper flakes. Slowly whisk in the olive oil until the sauce comes together.

3. Season: Stir in a pinch of sea salt. Taste and adjust seasonings as needed. The sauce can be made ahead of time and will be even more flavorful as it sits. This will be good in your refrigerator up to two weeks.