المكونات
- Leftover grilled capsicums 100g
- Leftover grilled red onion 100g
- Garlic 2-3 cloves
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Coriander A handful
- Spinneysfood Mediterranean Extra Virgin Olive Oil 150ml
- Spinneysfood Organic Red Grape Vinegar 1 tbsp
- Spinneysfood Dried Oregano ½ tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Black Pepper ¼ tsp, freshly ground
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Braai chimichurri
South African 15 Mins Prep
- Place the grilled peppers, onions, garlic and herbs into a food processor and pulse until chunky. Alternatively, finely chop the vegetables and herbs by hand.
- Add the olive oil and pulse once more to loosen the mixture slightly, then transfer to a bowl.
- Stir in the vinegar and season with oregano, salt and pepper. Taste and adjust the seasoning, adding more salt, vinegar, or olive oil as needed. Aim for a balanced flavour with a fresh kick.
- Transfer to a clean jar and store in the fridge for up to 5 days. Stir well before using.