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🍽️ Crunchy Chimichurri Dip

330 kcal · 30 min · 4 servings

Ingredients

• 4 handfuls parsley
• 2 sprigs thyme
• 1 onion
• 2 garlic cloves
• 1 small red pointed pepper
• 1 red chili pepper
• 1 tsp coarse sea salt
• 2 dried bay leaves
• 1 tsp paprika powder (sweet)
• 1 tsp dried oregano
• 150 ml olive oil
• 70 ml vinegar

Instructions

1. 1. Rinse the parsley and thyme under running water.
2. 2. Shake the herbs dry and pick the leaves off the stems.
3. 3. Roughly chop the herbs.
4. 4. Peel the onion and garlic.
5. 5. Dice the onion and garlic into small cubes.
6. 6. Wash the bell pepper and chili.
7. 7. Halve the vegetables and remove seeds and stems.
8. 8. Dice the bell pepper and chili finely.
9. 9. Crumble the bay leaves.
10. 10. Crush the salt and crumbled bay leaves in a mortar until fine.
11. 11. Stir the paprika powder and oregano into the spice mixture.
12. 12. Place the chopped herbs, onion, garlic, bell pepper, and chili in a large bowl.
13. 13. Mix everything thoroughly with the prepared spice mixture.
14. 14. Cover the bowl.
15. 15. Let the mixture sit for about 1 hour to allow the flavors to meld together.
16. 16. Whisk the oil, vinegar, and about 100 milliliters of water in a separate bowl.
17. 17. Pour this liquid over the herb mixture.
18. 18. Stir thoroughly until everything is evenly coated.

Nutrition per serving

• kcal: 330
• Protein: 2 g · Fett/Fat: 34 g · Carbs: 5 g