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Red Pepper Chimichurri
April 24, 2008

This recipe is excellent - very easy to make and provides awesome flavour even if just used as a maranade for meat. I've used it with chicken, beef and pork tenderloin - all with excellent results! I even added a bit to rice when cooking and that worked well too! I also use it as a dip for pretty much anything - including Broccolli. It's a little spicy, but not hot - very nice flavouring. I'm going to try the green next!

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