Like its more famous green cousin, this recipe for red chimichurri sauce can add layers of flavor to your grilled proteins, with vibrant fresh greens. The addition of the smoky paprika not only gives this chimichurri its color, but it also imparts a mild smokiness that will make the traditional chimichurri green with envy.
INGREDIENTS
1/2 teaspoon
black pepper
1 teaspoon
kosher salt
1 teaspoon
crushed red chili flakes
1 1/2 teaspoons
smoked paprika
1 tablespoon
dried oregano
2 tablespoons
fresh lemon juice
1/4 bundle
cilantro
1 bundle
parsley
1 red bell pepper, seeds and pitch removed
2 green onions, trimmed
6 cloves garlic, peeled
1/3 cup red wine vinegar
DIRECTIONS
In a food processor, combine the pepper, salt, chili flakes, paprika, oregano, lemon juice, cilantro, parsley, bell pepper, green onions, garlic, and vinegar.
Blend on low while simultaneously drizzling in the oil, emulsifying until it forms a wet sauce-like paste.
To serve, drizzle the red chimichurri on grilled meats or vegetables and enjoy.
(Source: thelatinkitchen.com)
