Red pepper chimichurri -

Red pepper chimichurri


February 1, 2015


1Beat the sea salt and warm water until the salt dissolves, aside and let cool to room temperature. This is called salmuera.

2Combine the parsley, garlic and olive oil in the bowl of a food processor and chop the parsley.

3Add the roasted red pepper, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar.

4Mix until the ingredients are well combined, but still thick.

5Bring the sauce in a large bowl, stir and slowly cooled salmuera.

6Cover and refrigerate for 2 hours to leave for the salt.

7Sauce can be stored in the refrigerator in an airtight container for 2 soak.


3 tablespoons of sea salt

1 kopje warm water

2 bushes Italian parsley

6 cloves of 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 white distilled vinegar

2 tablespoons red wine vinegar