Aleppo Pepper Chimichurri is a variation we created on Argentina’s national sauce for grilled meats, poultry, fish and vegetables. Sweet Aleppo peppers, with a taste reminiscent of both sweet red pepper and tomato with just a hint of heat, are wonderful, either grilled or incorporated into sauces. Try some Aleppo Pepper Chimichurri on Grilled Flat Iron Steak.
We prefer using a hand blender or even a traditional blender to a food processor when preparing Aleppo Pepper Chimichurri; it gives you more control over the consistency and a hand blender is far easier to clean than either of the other two devices. To store leftover Aleppo Pepper Chimichurri, place in a glass container (we use a bistro glass), cover with an air-tight lid and refrigerate. Aleppo Pepper Chimichurri will keep refrigerated for up to a month but the flavor will decrease significantly after 10 days.
Total Time: 30 minutes. Yields approximately 1 1/4 cups.
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Ingredients:
- 15 fresh Aleppo Peppers*, stemmed and roughly chopped
- 4 small or 3 large cloves of Garlic, peeled and trimmed
- 2 Tbs Italian Flat Leaf Parsley leaves, rinsed
- 2 tsp Za’atar*
- ½ tsp Fine Sea Salt
- 2 Tbs Red Wine Vinegar
- 2 Tbs dry Red Wine (Malbec, Chianti, Cabernet Sauvignon, Merlot or dry Red Wine blend)
- ½ cup Extra Virgin Olive Oil
- 1 tsp Crushed Red Pepper flakes
- 1 tsp Aleppo Pepper flakes
Preparation:
- Place the Aleppo peppers, garlic, and parsley leaves into the bottom of a hand or a traditional blender container or food processor.
- Add the za’atar, sea salt, vinegar, and red wine to the container and process it just enough to make a wet pulp.
- Pour the olive oil into the container and process to a well-blended yet thick consistency.
- Taste and adjust for flavor (salt and/or red wine vinegar).
- Add the crushed red pepper flakes and Aleppo pepper flakes and process for 5 seconds only, transfer to a serving bowl.
- Serve Aleppo Pepper Chimichurri at room temperature.
*Notes:
- If fresh Aleppo peppers are not available, you can substitute two Fresno chilis, stemmed and seeded, or half a grilled red bell pepper.
- Za’atar or Zaatar is a spice mixture used in many of the cuisines of the Middle East, from Tunisia to Turkey. Za’atar can be purchased at Middle Eastern groceries and markets and on-line.
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