
I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give. ~ Julia Child
Happy Cooking: Red Chimichurri
So I’ll start in a really odd place for this post, I really don’t like the food chain Chipotle. It’s not that their food doesn’t taste good, what I’ve had there has been pretty good. However, I have two complaints. First, I don’t like onions and really don’t like raw chunks of uncooked onions and Chipotle is onion happy as hell, especially in their guacamole. Second, I have had intestinal distress about 50% of the time I’ve eaten there, now that’s like two out of four times but that was enough of a sample size for me. Not sure if it’s an ingredient issue or from their ads, the fact that they don’t have any freezers. Makes me wonder if they are using ingredients that have gone bad from time to time, or maybe it’s just me. If you like Chipotle and it doesn’t impact you the same way, enjoy.
Even though I don’t like the chain I have to give them credit for one thing, their ads are great. And lately they have been advertising their red chimichurri sauce and it looks fabulous. It looks so good, a couple of weeks ago I almost went to Chipotle just to try it. Instead, I looked up the recipe online and it’s been on my mind for a time. The nice thing is that nothing in the recipe is out of bounds for a diabetic, so as I’m working towards getting my blood sugar back in line, it’s a perfectly good sauce to use.
So after it gnawing on my brain for a couple of weeks today I went to a couple of stores to find roasted red peppers in a jar. I could have roasted my own but I was being a bit lazy and I liked the idea of the red peppers being stored in olive oil, which I could then use as the oil in the recipe. It took maybe ten minutes to get the ingredients together, put them through the food processor and mix it all up. At the first taste I was blown away, it’s amazing! I of course have never not doctored a recipe and this was no exception. First, I didn’t use red wine vinegar but I used what I had on hand, pomegranate balsamic vinegar and I think it added some sweetness to the mix. I didn’t have red pepper flakes, but once a year I roast, dry and smash up some Thai chilli peppers that I use in place of red pepper flakes which are a bit spicier. Finally, as I mentioned, the oil I used was a mix of the oil from the peppers and some extra virgin olive oil.
To use the mix I made some pinto beans and brown rice that I also fried some pork into with a little bit of homemade taco seasoning. I then mixed the red chimichurri into it all and it was absolutely delicious. So folks, give it a try, I think you’ll like it, it’s remarkably tasty and oddly sweet which I really didn’t expect. Honestly it’s so easy, I think I’m going to be making and using it a lot. Have a happy day my friends. ~ Rev Kane
Recipe from Evergreen Kitchen
Ingredients
- ▢ ½ cup roasted red pepper (from a jar, see note 1)
- ▢ ⅓ cup flat leaf parsley (packed, see note 2)
- ▢ 2 tablespoons cilantro (packed)
- ▢ 2 tablespoons red wine vinegar
- ▢ 2 cloves garlic
- ▢ 1 teaspoon smoked paprika (see note 3)
- ▢ ½ teaspoon cumin
- ▢ ½ teaspoon fine sea salt
- ▢ ¼ teaspoon red pepper flakes
- ▢ ¼ cup extra-virgin olive oil
Instructions
- Combine: To a food processor, add ½ cup roasted red pepper, ⅓ cup flat leaf parsley, 2 tablespoons cilantro, 2 tablespoons red wine vinegar, 2 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Pulse until red pepper is finely chopped but not pureed.
- Add oil: Transfer mixture to a small bowl, then stir in ¼ cup extra-virgin olive oil. Taste and adjust seasonings if needed. Serve or refrigerate.














