Recipe: Chimichurri rojo (red chimichurri)

Belgard Kitchen's Chimichurri Rojo is an Argentinian-inspired herb sauce featuring red peppers, garlic, and fresh herbs. This versatile condiment can be stored in the refrigerator for up to five days. To prepare the sauce, you'll need the following ingredients and equipment:

Equipment:

- Food processor (or a sharp knife)

- Skillet

- Mixing bowl

- Airtight jar

Ingredients:

- Jarred roasted red peppers, drained and patted dry

- Fresh flat-leaf parsley, finely chopped

- Fresh cilantro, finely chopped

- Garlic, minced

- Olive oil

- Red wine vinegar

- Smoked paprika

- Oregano

- Salt

- Sugar

- Chili flakes

Start by charing the green onions over medium-high heat in a skillet or under the broiler until they're blackened in spots. Let them cool, then chop finely. Next, pat the roasted red peppers dry with paper towels and pulse them in a food processor until finely chopped but still a bit chunky. Alternatively, chop them by hand.

In a mixing bowl, combine the roasted red peppers, green onions, parsley, cilantro, garlic, vinegar, olive oil, smoked paprika, oregano, salt, sugar, and chili flakes. Stir until well mixed. Taste the sauce and adjust the seasoning as necessary, adding a pinch more salt if needed. For optimal flavor, let the chimichurri rest for 30 minutes before serving.

Transfer the sauce to an airtight jar and refrigerate for up to five days. Before using, give the sauce a good stir since the oil may separate. If the oil firms up in the refrigerator, let the jar sit at room temperature for a few minutes to liquefy it again.

This red chimichurri sauce pairs well with grilled steak, chicken, fish, roasted vegetables, or potatoes. It can also be used as a sandwich spread or a dip for crusty bread. If using Diamond Crystal kosher salt, use about 1¾ teaspoons instead of 1 teaspoon, as this salt is less dense than other brands. Start with less salt and taste as you go to achieve the desired flavor.