Description
Red Chimichurri Sauce is a smoky, tangy condiment made with roasted red peppers, fresh herbs, and a kick of vinegar. This vibrant sauce pairs perfectly with grilled meats, seafood, or vegetables, offering a burst of flavor that elevates any meal.
Ingredients
Scale
- 1 large red bell pepper, roasted and peeled
- 1 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes (optional, for heat)
- ¼ cup red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Roast the pepper under a broiler or directly on the stove until the skin is blackened. Place in a bowl and cover with a towel to steam. Once cool, peel off the skin, remove the seeds, and chop finely.
- In a mixing bowl, combine the roasted red pepper, parsley, oregano, garlic, smoked paprika, and red pepper flakes (if using). Stir everything together until well-mixed.
- Stir in the red wine vinegar and olive oil. Season with salt and pepper to taste. Adjust vinegar and oil as needed for your desired tanginess and richness.
- For a smoother consistency, pulse the mixture in a blender or food processor until smooth. If you prefer a chunkier sauce, leave it as is.
- Allow the chimichurri to rest for at least 30 minutes to let the flavors meld together. Store leftovers in an airtight container in the fridge for up to a week.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the heat by adding more or less red pepper flakes.
- This sauce can be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Mixing and roasting
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg