Red Chimichurri Sauce
1 large red bell pepper; seeded and cut into large chop
1/2 cup packed cilantro leaves
1/2 cup coarsely chopped onion
1/4 cup red wine vinegar
2 tsp. garlic; chopped
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. Kosher salt
1/2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes
splash of fresh lemon juice (optional; wait until it chills for 30 minutes to make your decision)
Put all (EXCEPT FOR LEMON JUICE) of your ingredients into a blender or food processor and process until all ingredients are well blended and finely chopped.
Put sauce into covered container and place in fridge for 30 minutes so that the flavors can marry. Once you hit the 30 minute mark; taste the sauce and see if you would like twang. If so, add a splash of fresh lemon juice and stir well.
You can use this sauce over steak and put it on the grill.
Mix with shredded smoked beef brisket for tacos.
Mix a little with your taco meat for that extra zing.
Keep in an air-tight container in the fridge for up to 7 days or freeze for up to 2 months.