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Smoky Red Chimichurri
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Prep Time
5
minutes
mins
Course
Sauce
Cuisine
South American
Servings
4
Servings
Ingredients
4
Roasted Piquillo Peppers
Or other mild red pepper
½
Cup
Parsley
Roughly chopped, packed
1
Clove
Garlic
¼
Cup
White Vinegar
¼
Cup
Olive Oil
½
Teaspoon
Kosher Salt
½
Teaspoon
Smoked Paprika
½
Teaspoon
Dried Oregano
¼
Teaspoon
Cumin
¼
Teaspoon
Black Pepper
¼
Teaspoon
Granulated Sugar
Instructions
Combine all ingredients into a food processor. Pulse until the parsley is finely chopped and the garlic is incorporated.
Place in an airtight container in the fridge. Can keep up to 1 week.