Parsley Red Pepper Chimichurri

Parsley Red Pepper Chimichurri Recipe

Chimichurri is a salsa. It goes well with almost anything. I use it on chicken, shrimp and have recently discovered it is amazing on eggs.  Anything that you would put picante sauce on, give this sauce a whirl.   I also have a cilantro chimichurri recipe that is delicious on steak. You will find more and more things to try it with, as it gets better and better after a couple of days in the fridge.  The three step process is worth the time. I have tried to just throw the same ingredients together in a rush, and didn’t come out with the same subtle flavors.  Chop everything very finely, it makes a better chimichurri.

1 small bunch flat leaf parsley, chopped

1 small onion, chopped

1 small red bell pepper, chopped

4 cloves garlic, chopped

1 tomato, peeled, seeded and chopped

1 Tbl oregano

1 Tbl paprika

1 Tbl salt

1 tsp pepper

½ C. Olive Oil

¼ C. Red Wine Vinegar

¼ C. water

Mix all ingredients except the oil, vinegar and water. Stir so the salt coats everything evenly. Allow to rest for 30 minutes.

Add vinegar and water, allow to rest for additional 30 minutes.

Add oil and mix well.  For best results, cover in a container and refrigerate overnight. Let sauce sit at room temperature for 1 hour before serving.