Roasted Pepper Chimichurri

Chef:
i
Ingredients:

Makes 1 ½ cups

 

 

1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 small white onion, finely chopped
2 cloves garlic, minced
1/4 cup parsley, flat leaf, finely chopped
1 tsp dried oregano
1/2 tsp red chili flakes
1 tsp salt
1 tsp fresh ground black pepper
1 each roasted red bell pepper, peeled and seeded,

 

 

Instructions:
Combine all the ingredients in a small mixing bowl and whisk thoroughly. Cover and allow the mixture to rest for at least two hours before use. You can prepare, blend the ingredients, and refrigerate the day before using. If refrigerated remove the sauce from the refrigerator and bring to room temperature before using.
If using as a marinade the ingredients can be combined with the meat and poultry immediately after blending. Refrigerate for two hours or longer before grilling to allow the flavors to blend and be absorbed into the meat.