Roasted Pepper Chimichurri
Serves: 2 cups
Spice up your favorite summer grilling recipe with this delicious Roasted Pepper Chimichurri. Roasted red bell peppers, pickled jalapeno peppers, garlic and lots of fresh parsley.
  • 1 cup packed fresh parsley
  • 1 cup roasted red bell peppers
  • 5-6 pickled jalapeno peppers
  • 2 cloves garlic
  • 2 teaspoons dried oregano
  • ¼ cup white wine vinegar
  • ½ cup canola oil
  • Salt and pepper to taste
  1. Add all ingredients to a food processor, pulse to combine.
  2. Add more oil to reach desired consistency.
  3. Salt and pepper to taste.
  4. Store leftovers in an airtight container in the refrigerator for up to two weeks.
Recipe by Thyme for Cocktails at