Tangy Rojo Chimichurri (Print Version)
# Ingredients:
01 -
½ cup packed parsley leaves
02 -
3 teaspoons smoked paprika
03 -
¼ cup fresh lemon juice
04 -
1 ½ cups roasted red peppers
05 -
½ cup olive oil
06 -
1 ½ tablespoons white vinegar
07 -
Salt and pepper as needed
08 -
5-6 garlic cloves
09 -
½ teaspoon chili flakes
# Instructions:
01 -
Toss everything but the olive oil into a blender or food processor.
02 -
Blend until the texture suits you. A few pulses will keep it chunky, but blending longer makes it smoother. Scrape the sides now and then.
03 -
Adjust the salt and pepper to fit your preference.
04 -
Scoop the chimichurri into a container and let it sit for at least 30 minutes before eating.
# Notes:
01 -
Tweak the chili flakes, vinegar, and lemon juice amounts to match your flavor. If working with fresh peppers, roasting them first (until the skin chars) will boost the taste.