Use this sauce to baste meats while grilling or barbecuing. It is a twist on the traditional Green Chimichurri Sauce and different enough to warrant it's own recipe.
Course Basting Sauce, Condiment
Cuisine South American
Keywords Chimichurri Sauce, Smoky Red Chimichurri Sauce
Cooking Method fresh chopping
Hot/Cold Dish Either
Prep Time 10 minutesminutes
Resting Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4servings as a condiment
Author jughandle
What You Will Need:
6cloves garlic - pressed or chopped
2shallots - chopped, well-rinsed
½cupolive oil - EVOO
1/4Cupred wine vinegar
¼cupfresh parsley - chopped or cilantro or a combination
1Tbspsmoked paprika
1tsp red chile - sweet ground such as New Mexico powder
3/4tspsalt - more or less to taste
¼teaspoonground cumin - or not
Equipment Needed:
Food Processor or Sharp knife
Method:
Chop all your fresh herbs, onions and chiles either on the bench or in a processor
Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
Stir in the olive oil, vinegar, then salt and pepper to taste
Taste and adjust seasonings.
Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
Can easily keep for a few days or longer
Notes
Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug
Nutrition
Nutrition Facts
Smoky red chimichurri sauce
Amount Per Serving
Calories 264Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 444mg19%
Potassium 120mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1180IU24%
Vitamin C 9.2mg11%
Calcium 22mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.