Chimichurri Sauce

  • 1 bell pepper (green)
  • 1 bell pepper (red)
  • 1 red onion
  • 2 cloves garlic
  • 4 medium sizes tomatoes
  • ½ cup vinegar
  • ½ cup Kinloch Plantation Pecan Oil
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • ½ cup of ketchup
  • 1 tablespoon of hot sauce
Chop the bell peppers, onion, garlic and tomatoes (without any seeds) in little squares. Whisk all ingredients in a bowl or process briefly in a blender.   Use to baste steak while grilling or as a mix sauce to accompany any steak. Store in an airtight container in the refrigerator for up to 1 week.   Makes about 5 cups
Free Shipping on orders of $60 or more!