Description
This vibrant Red Chimichurri Sauce is a flavorful blend of roasted red peppers, fresh herbs, and spices, perfect for enhancing grilled meats, vegetables, or serving as a zesty dip. The sauce combines smoky and tangy notes, balanced with the freshness of parsley and cilantro, making it an irresistible condiment for any meal.
Ingredients
Scale
Red Peppers
- 2 large roasted red peppers (store-bought or homemade)
Herbs and Spices
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Liquids
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Roast the red peppers for 20-25 minutes, turning occasionally until the skins are charred. Transfer them to a bowl, cover, and let them steam for 10 minutes to loosen the skins. Peel off the skins and remove the seeds carefully.
- Prepare the Sauce: In a food processor, combine the roasted red peppers, parsley, cilantro, garlic, olive oil, red wine vinegar, smoked paprika, ground cumin, and red pepper flakes if using.
- Blend and Season: Pulse the ingredients until blended but still retaining a slightly textured consistency. Taste and adjust seasoning by adding salt and pepper as needed.
- Serve: Transfer the chimichurri sauce to a serving bowl or jar. Use immediately or refrigerate for up to one week. It pairs wonderfully with grilled vegetables, meats, or as a dip for crusty bread.
Notes
- If fresh red peppers are unavailable, store-bought roasted red peppers can be used to save time.
- Adjust the amount of red pepper flakes to control the heat level of the sauce.
- This sauce tastes best after resting for at least an hour to allow flavors to meld.
- Store the chimichurri in an airtight container in the refrigerator for best freshness.
- Can be easily doubled or halved depending on serving needs.
