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.
- 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
- 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.