Copycat Chipotle Red Chimichurri Recipe

Ingredients

• 1 head of garlic
• Olive oil for drizzling
• 1 pinch salt
• 1 red bell pepper
• 1/4 bunch parsley
• 1/4 bunch cilantro
• 1 medium red chile pepper, fresh or dried, seeded and finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. 1

   Preheat the oven to 375 F.

2. 2

   Peel the very outer layers of garlic skin off the head of garlic, but don't remove enough to separate the cloves.

3. 3

   Slice off the top pointy end of the head of garlic so the tops of the cloves are visible.

4. 4

   Place a piece of aluminum foil on a baking sheet or roasting pan, followed by the head of garlic. Season with a drizzle of olive oil and a pinch of salt.

5. 5

   Fold up the aluminum foil to seal the garlic inside and roast for 50-60 minutes until the garlic is creamy and golden brown.

6. 6

   Remove the pan from the oven, transfer the foil packet to a wire rack, and set aside to cool until the garlic can be safely handled.

7. 7

   Meanwhile, raise the oven temperature to 450 F.

8. 8

   Line the pan with a new piece of foil and place the bell pepper on top.

9. 9

   When the oven is preheated, roast the pepper for 25-30 minutes, turning halfway through the cooking time, until tender, sunken, and lightly charred on both sides.

10. 10

    Remove the pepper from the oven and place it in a heat-safe bowl. Cover the bowl with a lid or a towel and let it steam for 10 minutes.

11. 11

    Remove the cover and set the pepper aside to cool until it can be handled.

12. 12

    While the pepper cools, chop the parsley and cilantro as finely as you can using a chef's knife or mezzaluna and place them in a bowl.

13. 13

    Unwrap the foil packet and squeeze the roasted garlic cloves out of the skin. Mince 4 of the cloves and add them to the bowl. Reserve the remaining cloves for another use.

14. 14

    When the pepper is cool, remove the skin, stem, and seeds.

15. 15

    Finely chop the roasted pepper and add it to the bowl.

16. 16

    Add the chile pepper, smoked paprika, oregano, salt, and black pepper to the bowl and stir well to mix.

17. 17

    Add the olive oil, vinegar, and lemon juice and carefully stir until well combined.

18. 18

    Set the chimichurri aside for 1-2 hours to develop more flavor before serving as desired. For the best flavor, let it sit out (or refrigerate) overnight.