Recipe for red chimichurri

Makes about 1½ cups

Smoked paprika and crushed red pepper give Maricel Presilla’s chimichurri its fiery red hue. The chef brushes the sauce on skirt steak, but you can use it with any meat, fish, or fowl.

6cloves garlic1small onion, coarsely chopped½cup packed fresh cilantro leaves1tablespoon dried oregano1tablespoon smoked paprika1tablespoon crushed red pepper½cup red wine vinegarSalt, to taste½cup olive oil

1. In a food processor, combine the garlic, onion, cilantro, oregano, paprika, red pepper, vinegar, and salt. Pulse until very finely chopped.

2. Transfer the mixture to a bowl. Whisk in the olive oil in a slow, steady stream. Taste for seasoning and add salt, if you like. Adapted from “Gran Cocina Latina’’

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