Printable Area
Chimichurri
Recipe courtesy Chef Richard Visconte
- Total Time:
- 50 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
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.
© Recipe courtesy Chef Richard Visconte