RED CHIMICHURRI
Categories Condiment/Spread Vegetable Side No-Cook Vegetarian Low/No Sugar Wheat/Gluten-Free
Yield 2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients by hand in a small bowl, whisking to blend well, or mix in a food processor by pulsing until the ingredients are finely chopped but not pureed. Serve at room temperature, in a well sealed galss container. Keeps for 2-3 weeks.
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Alishan technicalservice
[email protected]Not bad, but I've had better.
audrey francis
[email protected]This was a bit too spicy for me, but I still enjoyed it. Next time I'll use less red pepper flakes.
M Mudasir
[email protected]I'm not a huge fan of chimichurri, but this recipe was actually really good. I liked the smoky flavor from the paprika.
Hasnain Raza
[email protected]This was a great recipe. I used it on grilled steak and it was amazing!
MUSLIM SAHIL
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually make a double batch so I have some leftovers for the next day.
Bozoli Master
[email protected]This is my new favorite chimichurri recipe. It's so flavorful and versatile. I've used it on everything from grilled chicken to roasted vegetables.
Milton Otieno
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it. It's the perfect addition to any grilled meat or fish.
Anwar Hussain
[email protected]Delicious!
Shawn Smith
[email protected]This was so easy to make and it tasted amazing! I added a little extra garlic and cumin, and I used it on grilled fish. My whole family loved it!
Emmanuel Kirui
[email protected]I'm always looking for new chimichurri recipes, and this one was a real winner. The red pepper flakes and paprika added a nice smoky flavor, and the parsley and cilantro gave it a fresh, herby taste. I used it on grilled chicken, and it was perfect!