Best Red Pepper Chimichurri Recipes

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RED PEPPER CHIMICHURRI



Red Pepper Chimichurri image

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.

Provided by chel79

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 40

Number Of Ingredients 13

3 tablespoons kosher salt
1 cup warm water
2 bunches Italian flat leaf parsley
6 cloves 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
½ teaspoon ground cumin
½ cup distilled white vinegar
2 tablespoons red wine vinegar

Steps:

  • Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
  • Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
  • Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

Nutrition Facts : Calories 56 calories, Carbohydrate 1 g, Fat 5.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 453.4 mg, Sugar 0.2 g

RED PEPPER CHIMICHURRI



Red Pepper Chimichurri image

A chimichurri recipe that is a bit different form the usual green sauce. Put this on anything needing a bit of oomph- grilled meats, vegetables, sandwiches, scrambled eggs, really just about anything. Cooking time is time in the fridge, letting the flavors blend.

Provided by IngridH

Categories     Vegetable

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons kosher salt
1/2 cup warm water
1 bunch flat-leaf Italian parsley
3 garlic cloves
1/2 cup extra virgin olive oil
1/2 cup roasted red pepper, coarsely chopped
1 tablespoon sweet paprika
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup distilled white vinegar
1 tablespoon red wine vinegar

Steps:

  • Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature.
  • Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
  • Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salt water mixture. Cover and refrigerate for 2 hours to allow the flavors to blend. Sauce can be kept refrigerated in an airtight container for 2 weeks.

Nutrition Facts : Calories 51.5, Fat 5.5, SaturatedFat 0.8, Sodium 572.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1

RED PEPPER CHIMICHURRI



RED PEPPER CHIMICHURRI image

Categories     Pepper     Leafy Green     Condiment/Spread

Number Of Ingredients 13

3 tablespoons kosher salt
1 cup warm water
2 bunches Italian flat leaf parsley
6 cloves garlic
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsly chopped
2 tablespoons sweet paprika
2 tablespoons fresh oregano, chopped
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup distilled white vinegar
2 tablespoons red wine vinegar

Steps:

  • Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
  • Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
  • Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow.
  • Sauce can be kept refrigerated in an airtight container for 2 weeks.

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