Recipe for red chimichurri

Makes about 1½ cups

Smoked paprika and crushed red pepper give Maricel Presilla’s chimichurri its fiery red hue. The chef brushes the sauce on skirt steak, but you can use it with any meat, fish, or fowl.

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6 cloves garlic
1 small onion, coarsely chopped
½ cup packed fresh
cilantro leaves
1 tablespoon dried
1 tablespoon smoked
1 tablespoon crushed
red pepper
½ cup red wine vinegar
Salt, to taste
½ cup olive oil

1. In a food processor, combine the garlic, onion, cilantro, oregano, paprika, red pepper, vinegar, and salt. Pulse until very finely chopped.

2. Transfer the mixture to a bowl. Whisk in the olive oil in a slow, steady stream. Taste for seasoning and add salt, if you like. Adapted from “Gran
Cocina Latina”