Smoky Red Chimichurri

A vibrant and flavorful twist on traditional chimichurri, infused with smoky paprika and roasted red peppers, perfect for grilled meats and vegetables.

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Course: condiment, sauce

Cuisine: Argentinian, South American

Keyword: chimichurri, red, sauce, smoky

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 70kcal

Ingredients

For the Chimichurri

1 cup fresh parsley finely chopped
1/2 cup fresh cilantro finely chopped
1/4 cup red wine vinegar for acidity
1/2 cup extra virgin olive oil for richness
1 medium roasted red bell pepper peeled and chopped
2 cloves garlic minced
1 teaspoon smoked paprika for smokiness
1/2 teaspoon red pepper flakes adjust to taste
1/2 teaspoon salt to taste
1/4 teaspoon black pepper freshly ground

Instructions

Prepare the Ingredients

Finely chop the fresh parsley and cilantro. This will ensure that the herbs blend well into the sauce and distribute evenly.
Peel and chop the roasted red bell pepper into small pieces. This adds sweetness and depth to the chimichurri.
Mince the garlic cloves. Fresh garlic provides a robust flavor that complements the herbs.

Blend the Chimichurri

In a blender or food processor, combine the chopped parsley, cilantro, roasted red bell pepper, minced garlic, red wine vinegar, smoked paprika, red pepper flakes, salt, and black pepper.
With the blender running, slowly drizzle in the extra virgin olive oil. This emulsifies the oil with the other ingredients, creating a smooth and cohesive sauce.
Blend until the mixture is well combined but still has some texture. You want a chunky sauce, not a puree.

Taste and Adjust

Taste the chimichurri and adjust the seasoning if necessary. You may want to add more salt, pepper, or red pepper flakes depending on your preference.

Serve

Transfer the chimichurri to a mixing bowl or jar. It can be served immediately, but for best results, let it sit for at least 30 minutes to allow the flavors to meld.
Serve as a condiment with grilled meats, roasted vegetables, or as a marinade for added flavor.

Notes

Chimichurri can be stored in the refrigerator for up to one week. The flavors will intensify over time. For a spicier version, increase the amount of red pepper flakes.

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