CHIPOTLE RED CHIMICHURRI Yield about 750 to 800 g Ingredients Pimiento peppers, roasted and peeled, 8 oz, jarred is fine Chipotle peppers in adobo, 100 g Garlic, 35 g Shallot, 60 g Apple cider vinegar, 60 g Lemon juice, 40 g Neutral oil or light olive oil, 100 g Smoked paprika, 5 g Ground cumin, 5 g Kosher salt, 8 g Black pepper, 4 g Fresh cilantro, finely chopped, 10 g Scallions, finely sliced, 10 g Honey or agave, 15 to 20 g, optional Method 1. Add pimientos, chipotles, garlic, shallot, apple cider vinegar, lemon juice, honey or agave if using, smoked paprika, cumin, salt, and black pepper to a blender or food processor. 2. Pulse until smooth but not fully emulsified. The sauce should have body, not be a thin puree. 3. With the motor running on low, slowly stream in the oil until just incorporated. 4. Transfer to a bowl. Fold in cilantro and scallions by hand. 5. Taste and adjust seasoning. Add additional honey or agave only if the heat or acidity needs softening.
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