Chimichurri Rojo (Print Version)

# Ingredients:

01 - 1 ½ cups roasted red bell peppers

02 - 3 teaspoons smoked paprika

03 - ½ cup olive oil

04 - ½ cup packed fresh parsley

05 - 1 ½ tablespoons white vinegar

06 - ¼ cup lemon juice

07 - 5-6 cloves garlic

08 - ½ teaspoon chili pepper flakes

09 - Salt and freshly ground pepper to taste

# Instructions:

01 - Place all ingredients, except the olive oil, in a food processor or blender.

02 - Pulse until your desired texture is achieved. For a chunky texture, pulse just a few times. For a more paste-like consistency, blend longer and scrape the sides of the blender with a spatula as needed.

03 - Taste and adjust salt and freshly ground pepper as needed.

04 - Transfer the chimichurri rojo to a serving bowl and let it rest for 30 minutes before serving to allow the flavors to develop.

# Notes:

01 - This vibrant sauce pairs excellently with grilled meats, especially beef and chicken.

02 - Adjust the chili pepper flakes according to your heat preference.

03 - Chimichurri rojo can be stored in an airtight container in the refrigerator for up to one week.

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