Red Chimichurri | Spicy Grilling Sauce

Heat the olive oil in a saucepan over medium heat. Add the chopped bell pepper, carrot, spring onion, onion, celery, and garlic. Sauté until the vegetables soften but do not brown, about 5 minutes.

Stir in the tuna, anchovy, parsley, capers, tomato passata, chicken stock, tomato paste, wine vinegar, and oregano. Season with salt and pepper to taste and simmer uncovered until the sauce thickens and becomes fragrant, about 10 minutes.

Transfer the sauce to a food processor or blender and blend until smooth. Then return it to the saucepan and simmer on low heat for another 5 minutes. Remove the chimichurri from the heat, taste, and add more wine vinegar or salt if needed. The sauce should have a bold and rich flavor.