Red Chimichurri Sauce
1 tsp. Adobo Spice Blend
1 Tbsp. Paprika - Spanish Sweet
½ tsp. Oregano – Mexican
½ cup Extra Virgin Olive Oil
½ cup freshly chopped parsley
1 white onion, finely chopped
½ cup red wine vinegar
1 tsp. fresh lime juice
3 chopped garlic cloves
1 Tbsp. Paprika - Spanish Sweet
½ tsp. Oregano – Mexican
½ cup Extra Virgin Olive Oil
½ cup freshly chopped parsley
1 white onion, finely chopped
½ cup red wine vinegar
1 tsp. fresh lime juice
3 chopped garlic cloves
WHISK all ingredients together in a bowl or process in a blender 10-15 seconds to emulsify. Let sit at room temperature for 15 mins. before using to allow flavors to develop.
WHISK or process lightly before using to re-emulsify ingredients.
TRANSFER to a sealed container, and store in refrigerator. May be held for up to 10 days.
WHISK or process lightly before using to re-emulsify ingredients.
TRANSFER to a sealed container, and store in refrigerator. May be held for up to 10 days.