Red pepper chimichurri (recipe)
| Red pepper chimichurri (recipe) | |
|---|---|
| Name | Red pepper chimichurri |
| Ingredients | Kosher salt • Warm water • Flat-leaf Italian parsley • Garlic cloves • Extra virgin olive oil • Sweet paprika • Fresh oregano • Crushed red pepper flakes • Ground black pepper • Ground cumin • Distilled white vinegar • Red wine vinegar |
| Cooktime (in hours) | 2 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 2.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 51.5 |
| Fat | 5.5 |
| Protein | 0.1 |
| Carbohydrate | 0.6 |
| Fiber | 0.2 |
| Net carbohydrates | 0.4 |
| Sugar | 0.1 |
| Saturated fat | 0.8 |
| Cholesterol (mg) | 0 |
| Sodium | 572.3 |
| Servings | 20 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Red pepper chimichurri (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Red pepper chimichurri (recipe) image(external)
Recipe instructions
- Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature.
- Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
- Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salt water mixture. Cover and refrigerate for 2 hours to allow the flavors to blend. Sauce can be kept refrigerated in an airtight container for 2 weeks
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Food tags
South American, Low Protein, For Large Groups,, Easy
Red pepper chimichurri (recipe) details:
Time:
Prep Time in Hours and Mins:2H10M
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Contributors: Prab R. Tumpati, MD
