Description
This vibrant Red Chimichurri Sauce is a flavorful and fresh condiment made with roasted red peppers, fresh herbs, garlic, and spices. Perfect for adding a smoky, tangy kick to grilled meats, vegetables, or as a zesty dip, this sauce brings a delightful twist on traditional chimichurri with its rich red color and balanced seasoning.
Ingredients
Scale
Red Peppers
- 2 large roasted red peppers (store-bought or homemade)
Herbs and Aromatics
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
Liquids and Oils
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
Spices
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Roast the red peppers on a baking sheet for 20-25 minutes, turning occasionally until the skins are charred. Place the hot peppers into a covered bowl and let them steam for 10 minutes. After steaming, peel off the skins and remove all the seeds to prepare for blending.
- Prepare the Sauce: In a food processor, add the peeled roasted red peppers, finely chopped parsley, cilantro, minced garlic, olive oil, and red wine vinegar. Then add the smoked paprika, ground cumin, and red pepper flakes if you like a bit of heat.
- Blend and Season: Pulse the ingredients until the mixture is well combined but still retains some texture for a pleasant mouthfeel. Taste the chimichurri and season with salt and pepper according to your preference.
- Serve: Transfer the sauce into a serving bowl or jar. Use it immediately or refrigerate for up to one week. This versatile sauce pairs wonderfully with grilled vegetables, meats, or as a flavorful dip for crusty bread.
Notes
- For convenience, you can use store-bought roasted red peppers to save time.
- If you prefer a smoother sauce, blend the chimichurri longer until fully puréed.
- Adjust the amount of red pepper flakes to control the spice level.
- Store in an airtight container in the refrigerator for up to 7 days.
- This sauce is a great make-ahead option and flavors intensify when left overnight.
