YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“If you’re not into chimichurri, I’m not sure we can be friends! It goes well with just about everything, beef, chicken, pork, tacos,… pretty much all of the major food groups! Add a Yoder Smokers flame-roasted red pepper to the mix and all I can say is Wow! This Roasted Red Pepper Chimichurri doesn’t disappoint!”
—
Recipe from @grodgrills on Instagram
https://www.instagram.com/grodgrills/
INGREDIENTS
- 1/2 bunch of curly parsley, chopped
- 1/2 bunch of cilantro, chopped (if you’re not into cilantro, use all parsley)
- 3-4 garlic cloves (fresh), minced
- 1 Red bell pepper
- Tbsp chili flakes
- 2-3Tbsp red wine vinegar
- 1/4c EVOO (extra-virgin olive oil)
- Salt & Pepper to taste
INSTRUCTIONS
- Fire up your YS640S for direct flame cooking and roast the bell pepper until charred on all sides.
- Put the roasted pepper in a ziplock bag to steam while you do your other prep.
- Chop your parsley and cilantro somewhere between rough and fine chopped (it should be small enough that it still has texture but not too big that you’ve got full leaves).
- Take red pepper out of bag and scrape the charred skin with a knife (or your hands) and then dice it into small bits.
- Combine garlic, chili flakes, red wine vinegar with pepper and parsley/cilantro mix and gradually add your EVOO until you’ve got a good consistency.
- Add salt/pepper, taste and adjust vinegar/oil to your liking.
- Let sit at room temperature for about an hour to let the flavours mingle.
Note: This will keep in the fridge for a few days in a tightly sealed container, just make sure you take it out about an hour or so before you need it to let the EVOO reconstitute into oil.
“If you’re not into chimichurri, I’m not sure we can be friends! It goes well with just about everything, beef, chicken, pork, tacos,… pretty much all of the major food groups! Add a Yoder Smokers flame-roasted red pepper to the mix and all I can say is Wow! This Roasted Red Pepper Chimichurri doesn’t disappoint!”
—
Recipe from @grodgrills on Instagram
https://www.instagram.com/grodgrills/
INGREDIENTS
- 1/2 bunch of curly parsley, chopped
- 1/2 bunch of cilantro, chopped (if you’re not into cilantro, use all parsley)
- 3-4 garlic cloves (fresh), minced
- 1 Red bell pepper
- Tbsp chili flakes
- 2-3Tbsp red wine vinegar
- 1/4c EVOO (extra-virgin olive oil)
- Salt & Pepper to taste
INSTRUCTIONS
- Fire up your YS640S for direct flame cooking and roast the bell pepper until charred on all sides.
- Put the roasted pepper in a ziplock bag to steam while you do your other prep.
- Chop your parsley and cilantro somewhere between rough and fine chopped (it should be small enough that it still has texture but not too big that you’ve got full leaves).
- Take red pepper out of bag and scrape the charred skin with a knife (or your hands) and then dice it into small bits.
- Combine garlic, chili flakes, red wine vinegar with pepper and parsley/cilantro mix and gradually add your EVOO until you’ve got a good consistency.
- Add salt/pepper, taste and adjust vinegar/oil to your liking.
- Let sit at room temperature for about an hour to let the flavours mingle.
Note: This will keep in the fridge for a few days in a tightly sealed container, just make sure you take it out about an hour or so before you need it to let the EVOO reconstitute into oil.
