"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." — chel79
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Italian flat leaf parsley
extra-virgin olive oil
roasted red peppers, coarsely chopped
chopped fresh oregano
crushed red pepper
ground black pepper
distilled white vinegar
red wine vinegar
First of all, Chel79 is correct that this sauce is good on ABSOLUTELY EVERYTHING. We LOVE it on chicken (either grilled, cooked in the oven, or a cold sandwich). Also good on salmon and talapia. Great as a taco chip dip, or with veggies. As far as the recipe goes, I followed it except put the roasted red peppers in a glass bowl covered with a lid for about 15 minutes, rather than in a plastic bag (don't care for the idea of the hot peppers in plastic). I cut the amount of olive oil in half, and still think it could be cut down more. Other than that, this stuff is fabulous, and everyone who has tried it, from teenagers to adults, LOVES it!! Try this!!! It's easy and ssssooooo good!!
I followed the recipe exactly as written except cut the olive oil in half as per another review. This sauce is unbelievably salty. I will try it again & cut the salt by 2 tablespoons. I think 1T of kosher salt will be plenty.
This is a fantastic recipe! We cook large batches of it and freeze it in 1.5 cup portions. One portion is enough to cook 1-2 chickens in, and boy does it make that chicken taste good! You can also use it on any meaty type of fish. Delicious beyond words!
This recipe is excellent - very easy to make and provides awesome flavour even if just used as a maranade for meat. I've used it with chicken, beef and pork tenderloin - all with excellent results!
I even added a bit to rice when cooking and that worked well too!
I also use it as a dip for pretty much anything - including Broccolli.
It's a little spicy, but not hot - very nice flavouring.
I'm going to try the green next!
I marinated a couple chicken breasts (not before reserving some to eat later with plantains) and threw them on the grill. It was some of the best chicken I've done on the grill. Very moist. Even my picky 8 year old loved it.
This had good flavor, but was very thin so I can't see it being used as a dip. Also very oily. Perhaps I didn't add enough parsley, but I was not sure at all how much a "bunch" is. I would consider this more a marinade as it turned out, rather than a dip or sauce. For those reasons I didn't rate it higher, but it has potential.
THIS IS THE AWESOME!! USED ON PORK SHOULDER. CHICKEN TACOS. MAKE A BUNCH AND STORE BECAUSE IT GETS BETTER AND BETTER. HIGHLY RECOMMEND THIS RECIPE
AWESOME! VERY GOOD ON SALMON & CHICKEN!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper Chimichurri
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 56
** Calories from Fat: 52
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