Red Pepper Herb Sauce (Print View)

A bold ruby-colored mix blending charred peppers, fresh herbs and zesty garlic - the ideal partner for your grilled meats.

# What You'll Need:

01 - 1 ½ cups fire-roasted red peppers
02 - 3 teaspoons smoky paprika
03 - ½ cup extra virgin olive oil
04 - ½ cup tightly packed fresh parsley leaves
05 - 1 ½ tablespoons plain white vinegar
06 - ¼ cup freshly squeezed lemon juice
07 - 5-6 garlic cloves, peeled
08 - ½ teaspoon red pepper flakes
09 - Salt and coarse ground black pepper to taste

# Directions:

01 - Toss everything except the olive oil into your blender or food processor.
02 - Hit pulse a few times for chunky sauce. Want it smoother? Blend longer and use your spatula to scrape down the sides now and then.
03 - Give it a taste and throw in more salt and pepper if it needs it.
04 - Pour your red chimichurri into a bowl and let it hang out for half an hour before eating so the flavors can mingle.

# Notes:

01 - This bright red sauce works wonders with any grilled meat, particularly steaks and grilled chicken.
02 - Make it as spicy as you want by adding more or less red pepper flakes.
03 - You can keep this sauce in the fridge for up to a week if you put it in a sealed container.

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