CHIPOTLE ROMESCO AND QUICK CHIMICHURRI

By: Sarah Kelly

Similar but different, Chimichurri is an Argentinian, parsley-based intensely-flavored sauce great to slather on anything. Romesco is a Spanish, roasted red pepper-based, intensely-flavored sauce that is also great to slather on anything.

Ingredients

CHIPOTLE ROMESCO

  • 1 cup marcona almonds
  • 2 tablespoon soy sauce
  • 2 tablespoon lime juice
  • ¼ cup grated Parmesan cheese
  • 1 7 oz can chipotles in adobo/take chiles out of excess liquid
  • 2 tablespoon cilantro, chopped
  • 2 cloves Garlic
  • ¼ cup extra virgin olive oil, plus more if needed

QUICK CHIMICHURRI

  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • ¼ cup oregano, chopped
  • 1 small jalapeno pepper, deseeded and finely chopped
  • ¼ cup shallot, super fine diced
  • ½ cup + more if needed Extra virgin olive oil.

CHIPOTLE ROMESCO

Put all ingredients except for oil in a blender or food processor. Pulse until it starts to come together, add olive oil until smooth. If it is too thick, add a bit more oil and or lime juice or water. The romesco should be the consistency of hummus. Use ¼ cup of the finished product and marinade your skewers. Save the remainder for serving.

QUICK CHIMICHURRI

Place all ingredients in a bowl and mix. Use enough for it to stick together but not oily.