| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup red wine vinegar
- 1/2 cup vegetable oil
- 1/2 cup peeled, seeded, and diced tomatoes
- 1/2 cup diced red bell pepper
- 1/2 cup warm water
- 4 teaspoons finely chopped fresh Italian parsley leaves
- 2 teaspoons salt
- 2 teaspoons finely chopped garlic
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground black pepper
- 1 scallion, chopped
- 1 large bay leaf, broken into small pieces
Instructions
- Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 28 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 405 mg |
Reviews
We made a few modifications, reduced the vinegar and water as mentioned by another reviewer, and added a few of our own:
1/4 to 1/3 cup red wine vinegar
1/4 cup warm water
used olive oil
5 teaspoons total of finely chopped fresh parsley
4 teaspoons total of minced garlic
1/4 teaspoon of crushed red pepper – we couldn’t find ‘chili flakes’
reduced the salt total to less than 1/2 teaspoon of Kosher salt
As you prepare your meal make the chimichurri sauce first and set aside then begin the rest of the dishes. It’s tasty after an hour, but the flavors really melded together after several hours. yummm.
we used this sause in place of pesto on the tomato, mozzarella and basil open faced sandwich. Also, it was very nice served with the parmesian potato pancakes!