The Red-Hot Chimichurri sauce from Grills Gone Vegan is a personal favorite of ours and we used it every other week for a variety of healthy dishes. We also used it in our Chimichurri Quinoa Salad + Grilled Tofu which was a tasty summery dish. The chimichurri sauce has beautiful flavors from roasted red bell peppers and the heat from the chipotle chiles.
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Red-Hot Chimichurri sauce from Grills Gone Vegan
To roast bell peppers outdoor, preheat a grill to high heat, cut peppers in half lengthwise, lightly brush the peppers with olive oil, then put them on the grill cut-side down. Close the lid and cook until blackened, about 10 minutes, turning as necessary to blacken all sides.
To roast bell peppers indoors, preheat the broiler, line a 13 x 9-inch baking pan with foil for easier cleanup. Prepare the peppers as for an outdoor grill, then place them in the pan cut-side down, broil for about 8 minutes, turning as necessary, until evenly blackened.
Put all the ingredients in a small blender or food processor and process until smooth.
Store in a covered container in the refrigerator, the sauce will keep for 1 week.
Stir it before each use.
Recipe reprinted by permission from 'Grills Gone Vegan' by Tamasin Noyes. Published by Book Publishing Company (March 15, 2013).
Nutritional Facts for Red-Hot Chimichurri Sauce Per 1 tablespoon: 8 calories, 0 g protein, 0.3 g fat (0 g sat), 1 g carbs, 112 mg sodium, 2 mg calcium, 0 g fiber Makes 1 cup