Ingredients
Vegetables and Herbs
- ½ cup roasted red pepper (from a jar)
- ⅓ cup flat leaf parsley (packed)
- 2 tablespoons cilantro (packed)
Seasonings and Oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
Instructions
- Combine Ingredients: Add the roasted red pepper, flat leaf parsley, cilantro, red wine vinegar, garlic, smoked paprika, cumin, fine sea salt, and red pepper flakes into a food processor. Pulse the mixture until the red pepper is finely chopped but not pureed, ensuring a chunky texture.
- Add Oil: Transfer the processed mixture into a small bowl. Stir in the extra-virgin olive oil until fully incorporated. Taste the sauce and adjust the seasonings if necessary. Serve immediately or refrigerate for later use.
Notes
- Use jarred roasted red peppers for convenience; drain excess liquid before adding.
- Parsley should be flat leaf for best flavor and texture.
- Smoked paprika adds a deep smoky flavor; regular paprika can be used but will alter the taste.
- The sauce is best freshly made but can be stored in an airtight container in the refrigerator for up to 1 week.
- Use a food processor to achieve the perfect balance between finely chopped and chunky texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
- Diet: Vegan
