17
Butters/Dips/Dressings/Sauces
Red Chimichurri
The paprika is the transformative factor in this lesser-seen variation of chimichurri that has an
intensely red hue and robust smokiness. The perfect sauce to drizzle on grilled meats and crispy
roasted potatoes – it also doubles as a marinade.
Yield:
1¼ cups (300 ml)
4 to 5 garlic cloves, peeled
1
medium shallot, cut into
1-inch (2.5 cm) pieces
2
tablespoons (30 ml) dried oregano
4
teaspoons (20 ml) smoked paprika
½
teaspoon (2.5 ml) ground cumin
½
teaspoon (2.5 ml) crushed red pepper
flakes
1
teaspoon (5 ml) kosher salt, or to taste
¼
cup (60 ml) tightly packed fresh parsley
leaves, or a combination of parsley and
cilantro
½
cup (125 ml) red wine vinegar
¾
cup (175 ml) extra virgin olive oil
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. With the machine running
on High, drop the garlic down the feed tube to process until finely chopped. Scrape down the
sides of the bowl and add the shallot, dried oregano, paprika, cumin, red pepper flakes, salt,
parsley, and cilantro if using, and pulse until finely chopped. Add the vinegar and process on
Low to fully blend, about 20 seconds. With the food processor still running on Low, add the oil
through the drizzle hole in the pusher until all oil is incorporated and the sauce is emulsified,
about 40 seconds.
2. Taste and add more salt, if needed. Let sit for 30 minutes to allow the flavours to come
together before serving.
Nutritional information per serving (2 tablespoons [30ml]):
Calories 154 (93% from fat) • carb. 2 g • pro. 0 g • fat 17 g • sat. fat 2 g
chol. 0 mg • sod. 119 mg • calc. 41 mg • fiber 1 g
Harissa
Harissa is a popular North African spicy condiment that is usually paired with meats and vegetables
alike. This is not a truly traditional recipe since we added some sweet roasted red peppers to tame
the heat, but we love it all the same! Try stirring it into our hummus recipe (page 19) or just topping
on a falafel sandwich.
Yield:
about 2 cups (500 ml)
INGREDIENTS
3 to 4 ounces (85 to 113 g) dried chiles of
your choice – soak in boiling water
for 30 to 40 minutes
1
teaspoon (5 ml) caraway seeds
1
teaspoon (5 ml) coriander seeds
1
teaspoon (5 ml) cumin seeds
2
garlic cloves, peeled
1
teaspoon (5 ml) kosher salt, or to taste
¼
cup (60 ml) roasted red peppers,
preferably fire-roasted
1
teaspoon (5 ml) fresh lemon juice
¼
cup (60 ml) extra virgin olive oil,
plus more for storing
