Makes 1½ cups
This spicy condiment has been all the rage for years now, but the bottled stuff contains sugar. This totally compliant version gets a touch of sweetness from a single dried date—so go crazy with it!
Prep: 15 minutes Cook: 10 minutes Total: 25 minutes
In a high-power blender (see Tip below), combine all the ingredients and process until smooth.
Transfer to a small saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Taste the sauce and adjust for salt. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Let cool.
Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
TIP If using a regular blender, chop the peppers into smaller pieces and mince the garlic for a smoother consistency.
Makes 1¼ cups
Traditional Argentinean chimichurri gets a touch of acidity and briny flavor from red wine vinegar. In this roasted-garlic adaptation, it comes from capers. It’s perfection on a grilled steak.
Prep: 10 minutes Cook: 10 minutes Total: 20 minutes
In a cast-iron skillet or other heavy skillet, roast the garlic cloves over medium heat, removing small cloves as they soften, until the skins are toasted and cloves have softened, 10 to 15 minutes. Cool slightly, then remove and discard the skins.
Place the cloves in a food processor. Add the parsley, basil, olive oil, lemon zest, capers, and salt and process until nearly smooth.
Use immediately, or store in an airtight container in the refrigerator for up to 24 hours.