Recipe courtesy of Richard Visconte
Chimichurri
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup peeled, seeded, and diced tomatoes
  • 1/2 cup diced red bell pepper
  • 1/2 cup warm water
  • 4 teaspoons finely chopped fresh Italian parsley leaves
  • 2 teaspoons salt
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon ground black pepper
  • 1 scallion, chopped
  • 1 large bay leaf, broken into small pieces

Directions

Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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