red chimichurri salsa recipe

Red “Chimichurri” Salsa

Red “Chimichurri” Salsa

I have to admit, I wasn’t sure what to call this dish. I decided to call it a salsa, rather than a chimichurri.

Chimichurri sauce is a lovely marinade for meats or it can be spooned over cooked meats or seafood. I like to spoon some over grilled foods.

Chimichurri is a mix of herbs, spices, garlic and vinegar. It can be red or green. I like both, but really love the red version.

Red versions often contain red peppers, but not tomatoes. I took a little liberty with the original recipe. I added a ripe tomato. So, salsa it is, with inspiration from chimichurri.

Whatever you call it- it is really good. I nice balance of flavors and a great topper for all sorts of dishes.

 

 

Red Chimichurri Salsa

 

1 chopped sweet red pepper

1 chopped, skinned and seeded tomato

1 chopped onion

2 peeled and chopped garlic cloves

2 bay leaves

2 tablespoons chopped parsley

1/2 cup oil- I like avocado oil

1 cup vinegar- red wine vinegar preferred

1 teaspoon salt

1 teaspoon cracked black peppercorns

1 teaspoon oregano

red pepper flakes to taste

Combine all ingredients and mix thoroughly. Cover and chill for 12 hours before using. It will keep for a for a week or two in the refrigerator. Remove bay leaves before serving. Use as a marinade for meats, poultry and seafood, or serve as a sauce with cooked meats. I like to spoon some over scrambled eggs, too.