Roasted Bell Pepper Chimichurri
Recipe Courtesy of St. Supéry Estate Chef
1 cup packed fresh parsley
½ cup fresh cilantro
1 large shallot, chopped
1 cup red bell peppers, roasted, skins and seeds removed
½ cup green bell pepper, roasted, skins and seeds removed
2 cloves garlic
2 teaspoons dried oregano
1 t cumin
1 t smoked paprika
1 t coriander
Juice of 1 lime
Juice of half an orange
¼ cup red wine vinegar
½ cup olive oil
Salt and pepper to taste
Add all ingredients to a food processor, pulse to combine. Add more oil to reach desired consistency and adjust seasoning with salt and pepper. Store leftovers in an airtight container in the refrigerator for up to two weeks.
This sauce is very versatile and can be used in many ways, it is great on steak, chicken, salmon, pork, lamb…or use it as a salsa for your favorite tacos.
Pairing suggestion: Malbec
The subtle spice and bright acidity of the chimichurri are a great complement to the intense fruit and subtle earthiness of the Malbec. Like the sauce, Malbec is one of our most versatile wines and can fit nicely with most flavor profiles.