A twist on the classic to maximise on the vitamin C and really dial up on the flavour! This smoky olive-oil based sauce made with roasted red peppers, a splash of red wine vinegar and loads of herbs and garlic will be your favourite steak accompaniment!
Ingredients
- 1cuproasted red pepperor 1 (8-ounce) jar, drained
- 0.8cupflat-leaf Italian parsley leaves and tender stemsloosely packed, from 1 small bunch
- 0.3cupcilantro leaves and tender stemspacked
- 4clovesgarlicpeeled
- 1.8teaspoonssmoked paprika
- 0.5teaspoonkosher salt
- 0.5teaspoonblack pepper
- 0.3teaspooncrushed red pepper
- 0.3cupolive oil
- 2.5tablespoonsred wine vinegar
Method
- 1In a mini food processor, add 1 cup roasted red peppers, ¾ cup parsley, ¼ cup cilantro, 4 cloves , 1 ¾ teaspoons , ½ teaspoon salt, ½ teaspoon , and ¼ teaspoon flakes. Pulse until minced.
- 2Scrape down sides of bowl, add ⅓ cup and 2½ tablespoons , and blend until an emulsified sauce comes together (it should still be chunky in texture). Season to taste with salt and vinegar.
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