Ingredients:

  • 2 large red bell peppers (about 300g)
  • 1 tablespoon olive oil (15ml)
  • Salt, to taste
  • 1 cup fresh parsley, packed (approximately 30g)
  • 1/4 cup fresh cilantro, packed (approximately 15g)
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 1/4 cup red wine vinegar (60ml)
  • 1/2 cup olive oil (120ml)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C). Cut the red peppers in half and remove seeds. Toss with olive oil and salt, and arrange on a baking sheet.
  2. Roast in the oven for 20-25 minutes until charred and tender. Remove and let cool for 10-15 minutes before peeling off the skins.
  3. In a blender or food processor, combine the roasted red peppers, parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and olive oil.
  4. Blend until smooth but slightly chunky for texture.
  5. Taste and adjust seasoning with salt and pepper as needed. Let the chimichurri sit for at least 15 minutes to allow flavors to meld.
  6. Serve as a condiment with grilled meats or vegetables.