Red Pepper Chimichurri Recipe
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Red Pepper Chimichurri

By: chel79  
"This tasty vegetarian sauce is an extremely versatile condiment. Great on sandwiches, in place of enchilada sauce, or used as a marinade. We put this stuff on practically everything! The recipe may seem rather involved but is really quite simple."

Rating: This weblink has been rated 8 times with an average star rating of 4.9 Read Reviews (6)

Rate/Review | 272 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 5 Cups
 

Ingredients

  • 3 tablespoons kosher salt
  • 1 cup warm water
  • 2 bunches Italian flat leaf parsley
  • 6 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1 cup roasted red peppers, coarsely chopped
  • 2 tablespoons sweet paprika
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon crushed red pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 cup distilled white vinegar
  • 2 tablespoons red wine vinegar

Directions

  1. Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
  2. Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
  3. Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 56 | Total Fat: 5.7g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by Sonja 
First of all, Chel79 is correct that this sauce is good on ABSOLUTELY EVERYTHING. We LOVE it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2009 by vicsvoice 
This is a fantastic recipe! We cook large batches of it and freeze it in 1.5 cup portions. One... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by Ward 
This recipe is excellent - very easy to make and provides awesome flavour even if just used as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by gina 
fabulous! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2009 by LFeeley 
This had good flavor, but was very thin so I can't see it being used as a dip. Also very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2008 by belle 
Used this for arepitas topped with queso fresco! Yum, que rico! I did use 2 chipotle peppers... MORE

 
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