Red Chimichurri Sauce

Step 1

Combine: To a food processor (see note 5), add ½ cup roasted red pepper, ⅓ cup flat leaf parsley, 2 tablespoons cilantro, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Pulse until red pepper is finely chopped but not pureed.

Step 2

Add oil: Transfer mixture to a small bowl, then stir in ¼ cup extra-virgin olive oil. Taste and adjust seasonings if needed. Serve or refrigerate.