Beef with Peppers Stir-fry Blaff Chimichuri Colorful gazpacho Hungarian Lecsó Inner Beauty Hot Sauce Jessica's sweet pepper relish Our favorite Pepperonatta Pickled Bell Peppers Potato Stuffed Pepper Red pepper cheddar cornbread Roasted Peppers Stuffed Zapallitos

German Rhubarb Squares - Rhabarberkuchen mit Makronenhaube Rhubarb Crisp Rhubarb Nut Bread Rhubarb Marmalade Gramp's Rhubarb Strawberry Pie Rhubarb and Strawberry compote Rhubarb Sauce Norwegian cold rhubarb soup with mint Rhubarb Tart

Recipes

CHIMICHURRI
(por Jack)

1 Cup chopped onions (white or yellow)
1 bunch green onions (scallions)
1 head garlic (peeled)
3 bunches parsley (curly leaf is best)
2 bell peppers (any color)
2 tbs dried oregano (or fresh adjust quantity)
1 tsp. Cayenne pepper or 1 or 2 fresh jalapeño
 1 to 2 tbs coarse salt (any salt will do)
3/4 cup Olive oil (or more if needed)
1/3 cup red vinegar (adjust as needed)
1 tsp black pepper


Place onion- green onion-garlic- jalapeño in food processor. Add some of the oil and vinegar and process until very fine.
Add remaining ingredients and process until parsley is chopped fine but not mushy. Taste and adjust seasoning as needed. Also adjust moisture as needed using this proportion:
1/4 cup vinegar to 1 cup oil.
It will last for ever in refrigerator