Description
This vibrant Red Chimichurri Sauce is a flavorful twist on the classic Argentine condiment, made with roasted red peppers, fresh herbs, and a blend of spices. Perfect as a marinade, dipping sauce, or topping for grilled meats and vegetables, this sauce delivers a smoky, tangy, and slightly spicy punch that will elevate any dish. Easy to prepare using a food processor, it’s fresh, versatile, and can be stored in the fridge for up to a week.
Ingredients
Scale
Roasted Red Peppers
- 2 large roasted red peppers (store-bought or homemade)
Herbs & Aromatics
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
Liquids & Seasonings
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 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 fresh red peppers on a baking sheet for 20-25 minutes, turning occasionally until their skins are charred and blistered. Remove from the oven, place in a covered bowl to steam for 10 minutes, then peel off the skins and discard seeds to prepare for blending.
- Prepare the Sauce: In a food processor, add the roasted red peppers, finely chopped parsley and cilantro, minced garlic, olive oil, red wine vinegar, smoked paprika, ground cumin, and red pepper flakes if using. This combination balances smoky, tangy, and herby flavors.
- Blend and Season: Pulse the ingredients until blended but still retaining some texture for a slightly chunky sauce. Taste the chimichurri and adjust salt and pepper as needed for seasoning.
- Serve and Store: Transfer the sauce to a serving bowl or jar. Use immediately as a dip, marinade or accompaniment to grilled vegetables and meats. Refrigerate in an airtight container for up to one week to preserve freshness.
Notes
- The roasting step can be skipped if using store-bought roasted red peppers, which saves time.
- Adjust the amount of red pepper flakes to control the heat level of the sauce.
- This sauce pairs wonderfully with grilled steak, chicken, fish, or roasted vegetables.
- For a smoother texture, blend longer; for chunkier chimichurri, pulse less.
- Refrigerate for at least an hour before serving to let the flavors meld.
