Red Pepper Chimichurri Sauce
Chimichurri is a powerful red pepper sauce infused with hot chillies, parsley, onions and garlic, soaked in vinegar and extra virgin olive oil.
Check out the Jules tips before you make x
Makes 600-800mls
15 minutes
no cooking - just chill
Ingredients
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1 bunch of flat leave parsley- washed, pat dried, trimmed, use leaves and a few roots
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2 long red sweet peppers- washed, halved, seeds and pith removed, cut into chunks
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1 large red onion- cut into chunks
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1 whole bulb of garlic- papery skin removed, cloves only
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4 red HOT habanero chillies- trimmed, use seeds
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1 tsp oregano- dried or fresh
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Heavy 1 tsp of freshly ground black pepper
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1-2 tsps dried chilli flakes
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2 tbsp red wine vinegar- or cider vinegar
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Large pinch of sea salt flakes- to taste
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1 cup of Extra virgin olive oil
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Extra
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Squeeze fresh lemon juice- to taste
Instructions
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Prepare all ingredients as above:
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01 Wash, trim, chop etc to fit blender or food processor.
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Using a blender or food processor:
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02 Place all ingredients into a blender or food processor and pulse to a coarse consistency. Turn into a bowl. Check seasoning and add extra vinegar or extra virgin olive oil and lemon juice as required if sauce is appearing too thick.
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Serve:
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03 Make at least a minimum of one hour before serving for the flavours to infuse and serve in an attractive bowl. IMPORTANT to allow flavours to infuse.
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Store:
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04 If wishing to store and as this powerful hot sauce improves with time and storage, spoon everything into a sealable glass jar and leave in the fridge until required. When chilled this unique sauce will keep 7-8 days at least.
Notes
If you are a hot chilli addict as I am, use the hottest red chillies you can muster and be generous with the dried chilli flakes. I like to use a blender or food processor to create this sauce, but for the purist it is acceptable to chop all the ingredients by hand. I often use a mixture of green and red chillies when making this potent sauce. Select the chillies that you like best. All work.
