Chipotle Red Chimichurri

Ingredients

• 1 head Garlic (Outer skin peeled away, cloves left intact; for roasting)
• 1 Red bell pepper
• 0.5 cup Fresh parsley (Finely hand-chopped)
• 0.5 cup Fresh cilantro (Finely hand-chopped)
• 1.5 Chipotle peppers in adobo sauce (Recipe lists 1–2 peppers; diced)
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Oil (Use some to drizzle over the garlic before roasting; the recipe does not specify how much for roasting)
• 2 tbsp Red wine vinegar
• 2 tbsp Fresh lemon juice

Steps

1. 1

   Preheat the oven to 375°F (190°C). Peel away the garlic’s outer skin, leaving the cloves intact.

2. 2

   Drizzle the garlic with some of the measured oil, wrap it in foil, and roast for 35–40 minutes, until golden and soft.

3. 3

   Squeeze the roasted garlic cloves from their skins and mince them.

4. 4

   Roast the red bell pepper in the oven, turning it until charred on all sides.

5. 5

   Transfer the pepper to a covered bowl and let it steam. Peel, remove the seeds, and finely chop it.

6. 6

   Dice the chipotle pepper in adobo sauce.

7. 7

   In a bowl, combine the roasted garlic, roasted red pepper, parsley, cilantro, diced chipotle, smoked paprika, oregano, salt, and black pepper. Stir well.

8. 8

   Add the remaining oil, red wine vinegar, and lemon juice. Stir to combine.

9. 9

   Let the chimichurri sit at room temperature before serving. For best flavor, refrigerate overnight.

Notes

The source does not specify how long to let the mixture sit at room temperature before serving. The amount of oil used to drizzle the garlic is not specified separately; it is included in the listed ½ cup total.

Nutrition per serving

• sauce
• condiment
• vegetarian
• vegan
• gluten-free
• dairy-free
• roasted
• spicy