Red Chimichurri Sauce

Servings: 4 | Serving size: about 1/4 cup sauce

Cooking time: 15 minutes (does not include chilling time)

This recipe can easily be multiplied and makes good leftovers. Keeps well, refrigerated, for up to a week.

Ingredients

• 1 small red bell pepper (seeded and cut into large chunks)
• 4 large green onions (thinly sliced crosswise; keep white and green parts separate)
• 2 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• 1 small jalapeno pepper
• 2 cloves garlic (minced)
• 1 tsp. ground cumin
• 1 Tbsp. fresh oregano leaves (or 1 tsp. dried)
• 1/4 tsp. salt
• 1 tsp. smoked paprika
• 1/8 tsp. red pepper flakes
• 1/2 cup fresh cilantro

Place the red pepper, the white part of the green onions, vinegar, olive oil, jalapeno, garlic, cumin, oregano, salt, paprika, and red pepper flakes in a blender or mini chopper.

Process by gently pulsing until the ingredients are blended but not smooth.

Add the cilantro and the green part of the green onions and pulse gently until blended.

Do not over process. The texture should be slightly chunky.

Chill before serving.