Red Pepper Chimichurri
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
3 Tbsp. kosher salt
1 cup warm water
2 bunches Italian flat leaf parsley
6 cloves garlic
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
1 red Fresno chile, coarsely chopped
2 Tbsp. sweet paprika
2 Tbsp. chopped fresh oregano
1 tsp. ground black pepper
1/2 tsp. ground cumin
1/2 cup distilled white vinegar
2 Tbsp. red wine vinegar
Instructions:
Whisk together the kosher salt and warm water in a bowl until the salt dissolves. Set the bowl aside and allow to the water to cool to room temperature. This is called the salmuera.
Combine the flat leaf parsley, garlic and olive oil in the bowl of a food processor and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, chopped red Fresno chile, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the ingredients in the food processor until they are well combined, but still chunky.
Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. The sauce can be kept refrigerated in an airtight container for 2 weeks.
It is wonderful on all kinds of grilled meats, poultry and seafood.
Recipe from AllRecipes.com.