Description
This vibrant Red Chimichurri Sauce features smoky roasted red peppers blended with fresh parsley, cilantro, garlic, and a kick of smoked paprika and cumin. Perfect as a condiment for grilled meats, vegetables, or as a zesty dip, this sauce combines bright acidity with herbaceous freshness for a versatile and flavorful addition to any meal.
Ingredients
Scale
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 & Spices
- 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: If using fresh red peppers, preheat your oven to 400°F (200°C). Roast the peppers for 20-25 minutes, turning occasionally until their skins are charred evenly. Place the roasted peppers in a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes to loosen the skins. Peel off the skins carefully and remove seeds.
- Prepare the Sauce: In a food processor, combine the roasted red peppers, finely chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, smoked paprika, ground cumin, and red pepper flakes if you desire a bit of heat.
- Blend and Season: Pulse the mixture a few times until it’s blended yet still has some texture, avoiding making it completely smooth. Taste the sauce and season with salt and freshly ground black pepper as needed to balance the flavors.
- Serve: Transfer the chimichurri sauce to a serving bowl or glass jar. Use immediately with grilled vegetables, meats, or as a flavorful dip for crusty bread. The sauce can be refrigerated for up to one week in an airtight container.
Notes
- You can use store-bought jarred roasted red peppers for convenience if you want to skip roasting.
- Adjust the red pepper flakes quantity to suit your preferred spice level or omit for a milder sauce.
- Letting the roasted peppers steam after roasting makes peeling the skins much easier.
- This chimichurri sauce keeps well refrigerated for up to one week; bring to room temperature before serving.
- Great accompaniment for grilled meats, roasted vegetables, or as a dipping sauce for bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Argentinian
