Red Chimichurri • Nomad Flavors

Ingredients

1bunch parsley
4 cherry tomatoes
1 chili
3 garlics
1 small red onion
1 paprika
1 tsp Cumin
1 tsp salt
1 Pinch pepper
1 lemon/lime
1 tbsp olive oil

Instructions

lemon/lime Now add all the ingredients – olive oil – to the mixer and chop briefly.
Alternatively, this can also be done with an immersion blender. However, one should be careful, as the chimichurri should not become a paste, but should retain some structure. If you don't have any of these devices at home, you can also use a sharp knife to finely chop the ingredients or – as in the original – use a mortar.
Finally, add olive oil. Done!

Tips

To allow the Chimichurri Rojo to develop its full flavor, it should sit in the refrigerator for at least one day. The longer the Chimichurri can steep, the more aromatic it will become. In a sealed jar, the red Chimichurri can be stored in the refrigerator without any problems for several weeks. It is important that the herbs are completely covered with olive oil, otherwise they may mold.