Smoky Red Chimichurri

Ingredients

• 4 Roasted Piquillo Peppers Or other mild red pepper
• ½ Cup Parsley Roughly chopped, packed
• 1 Clove Garlic
• ¼ Cup White Vinegar
• ¼ Cup Olive Oil
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Smoked Paprika
• ½ Teaspoon Dried Oregano
• ¼ Teaspoon Cumin
• ¼ Teaspoon Black Pepper
• ¼ Teaspoon Granulated Sugar

Directions

Key ingredients

Black Pepper · Olive Oil · Salt

1. Combine all ingredients into a food processor. Pulse until the parsley is finely chopped and the garlic is incorporated.
2. Place in an airtight container in the fridge. Can keep up to 1 week.