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.
|1||small onion, coarsely chopped|
|½||cup packed freshcilantro leaves|
|1||tablespoon crushedred 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 “GranCocina Latina”