Pepperoncini Chimichurri Recipes

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EASY CHIMICHURRI

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10



Easy Chimichurri image

Steps:

  • Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  • Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

PEPPERONCINI CHIMICHURRI

Provided by Martha Stewart

Number Of Ingredients 5



Pepperoncini Chimichurri image

Steps:

  • Combine pepperoncini, parsley, olive oil, and oregano. Serve over pan-seared white fish.

1/2 cup minced pepperoncini
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/2 teaspoon finely chopped fresh oregano
White fish, such as grouper

PEPPERONCINI PASTA

A quick and inexpensive pasta dish. I have never made it for anyone else so it could just be my taste but I think it has a good flavor to it. If you dont have the pepperchinis (they come in a jar)then you can always sub with the pepper rings; hot or mild. (they also come in a jar) The amount of heat/flavor you want will determine the amount of peppers you use. I used 1/2cup. I never salt this dish as the peppers give it enough.

Provided by jennifer in new jer

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7



Pepperoncini Pasta image

Steps:

  • cook pasta according to directions on box.
  • in a separate saute pan; heat all other ingredients until very warm; not wilted.
  • drain pasta and toss with sauteed mixture.
  • if pressed for time/space you can just toss pasta with other ingredients without warming the pepper mixture; the heat from the noodles will warm them up.
  • serve with good bread.

Nutrition Facts : Calories 265.1, Fat 27.2, SaturatedFat 3.8, Sodium 404.3, Carbohydrate 5.9, Fiber 1.7, Sugar 3.5, Protein 1.3

2 cups linguine or 2 cups pasta, of choice
1/4 cup olive oil
1 large ripe tomatoes, chopped
1 garlic clove, chopped fine
2 tablespoons fresh basil leaves, chopped fine
1/2 cup chopped pepperoncini peppers or 1/2 cup pepper rings
1/2 teaspoon pepperoncini pepper juice, from pepper jar that peppers were in. (optional)

PEPPERONCINI

Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!

Provided by Aroostook

Categories     Peppers

Time 1h10m

Yield 8 cups

Number Of Ingredients 9



Pepperoncini image

Steps:

  • Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
  • Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
  • Bring brine mixture to a boil.
  • Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
  • Pack peppers tightly into clean hot pint jars.
  • Cover peppers with brine and lLeave 1/2 inch head space.
  • Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
  • Leave for at least 4 weeks to"cure" before using.

8 cups hot peppers
4 teaspoons pickling salt, dissolved in
enough water, to cover peppers
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
4 cloves of crushed garlic
2 teaspoons pickling salt

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