That’s it, my friends! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. However! Did you realize there is a RED version of the recipe? May I present to you - chimichurri rojo, aka “red chimichurri”. Just as vibrant and flavorful as its green chimichurri counterpart, chimichurri rojo can be added to numerous meals to add an entirely new dimension of zing factor. It’s typically used as a condiment to top grilled meats and other street fare, though as mentioned, it works wonderfully as a marinade for most proteins. I used this particular batch as a topping for a grilled London broil I made recently, and dang, talk about tasty. It’s extremely easy to whip together at a moment’s notice, one of those recipes you might want to keep in your back pocket for last minute applications.
Red bell pepper Shallot Garlic Cilantro Parsley Red wine vinegar Lemon juice Red pepper flakes Paprika Dried oregano Salt and pepper Olive oil
I don’t think recipes really get easier than this, do they?
