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Smoky Red Chimichurri Sauce

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    Smoky Red Chimichurri Sauce

    Smoky Red Chimichurri Sauce
    ★★★★★
    Sauces, Spices, Etc

    Ingredients:
    6 cloves garlic
    2 large shallots
    1/2 cup olive oil
    2 tablespoons red wine vinegar sub white wine vinegar in a pinch
    1/4-1/2 cup chopped fresh parsley or cilantro, or a mixture of both
    1 tablespoon sweet smoked paprika
    1 teaspoon chipotle chili powder
    3/4 teaspoon salt
    1/2 teaspoon cumin
    1/4 – 1/2 tablespoon red pepper flakes

    Directions:
    Add the garlic cloves and chunked shallots into the processor. Pulse until it starts to get chopped, but not too much. Keep it chunky.
    Add the olive oil, vinegar, parsley/cilantro, paprika, chipotle powder, salt, cumin and red pepper flakes. Pulse until it combines and comes together. You don’t want to turn it into liquid, you just want to chop all this up but still has some texture.
    That’s it! It’s ready to eat now and is absolutely delicious, but the flavors will get better once they hang out and get to know each other.
    Without a Food Processor:
    Finely mince the garlic, and shallots. Add to a large bowl. Finely chop the parsley/cilantro. Add that to the garlic and shallots. Add the oil, vinegar, and all the spices. Stir to combine well. As above, it’s delicious on the spot, but better when you let the flavors hang out a while.

    Notes:
    This is a very, VERY forgiving recipe. The amounts are…loose. I never measure my herbs out. I just use what I have, or tear off a fist full of each and throw it in my processor. You can use all parsley, all cilantro, but the mixture of the two is my favorite!
    The red pepper flakes are optional if you’re not into heat, but even at 1/2 tablespoon, it’s not too spicy at all. We put this on everything – everything!

    SA 5-26-24 next time reduce chili powder

    Source: https://www.thebeardedhiker.com/smoky-red-chimichurri/
    Attached Files

    #2
    thanks SheilaAnn ! looks great, appreciate the paprika file too, saved

    Comment


      #3
      Love this!!! Great recipe and flavor profile!!! Thanks for sharing!

      Comment


        #4
        Thanks for the recipe and Paprika file! Already imported, can't wait to make next time I have shallots in stock.

        Comment


        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          HotSun I’ve subbed out yellow or red onion in the past. All good!

        #5
        Thank you.

        Comment


          #6
          Thanks. I can't wait to try it. The Paprika file is very appreciated.

          Comment


            #7
            Thanks. This is on my soon to do list

            Comment


              #8
              This is cool. It's like a non-crisped-chili-crisp in a way.

              Comment


                #9
                Sounds wonderful - thanks SheilaAnn

                Comment


                  #10
                  Thanks, sounds pretty tasty. And a second big thanks for the file…makes it even easier to find & try.

                  Comment


                    #11
                    Just looking over the recipe.,, All those ingredients are staples in our kitchen. Can’t wait until I can try this.

                    Comment


                      #12
                      That is a keeper....will try it soon

                      Comment


                        #13
                        Great and easy recipe. Less complicated than the red chimi I made recently, I'll give it a try soon.

                        Comment


                          #14
                          It do sound rill good! Simple to follow with simple ingredients. High on my list. Muchos thanks.

                          Comment


                            #15
                            Thank you, SheilaAnn. Looks delish!

                            Comment

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