Recipes

 Red Pepper Chimichurri Sauce
 
 Based on the classic Argentinean sauce, this version has the versatility to work as a marinade, sandwich condiment, side sauce on just about any meat or fish or grilled veggies for a vegetarian meal. It keeps well in the fridge for up to 2 weeks or can be frozen.
 Ingredients:

45 g kosher salt or sea salt
235 ml warm water
2 bunches flat leaf parsley, chopped
6 cloves garlic, chopped
235 ml extra-virgin olive oil
215 g roasted red peppers, coarsely chopped
15 g sweet paprika
10 g chopped fresh oregano
5 g crushed red pepper
2 g ground black pepper
1 g ground cumin
120 ml white vinegar
30 ml red wine vinegar
 
Method:

Whisk together salt and water until salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera. Combine parsley, garlic, and olive oil in a food processor or blender, and pulse several times. Add remaining ingredients and continue to pulse until the ingredients are well combined, but still chunky. Transfer the sauce into a large mixing bowl, and slowly stir in cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow