Description
This vibrant Red Chimichurri Sauce features roasted red peppers blended with fresh herbs, garlic, and spices to create a tangy and smoky condiment. Perfect for enhancing grilled meats, vegetables, or served as a flavorful dip, this sauce is easy to prepare and ready in just 35 minutes.
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: If using fresh red peppers, preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven, place in a bowl, and cover tightly to steam for 10 minutes. Once cooled, peel off the skins and discard the 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 using.
- Blend and Season: Pulse the mixture in the food processor until it reaches a blended but slightly textured consistency. Taste and adjust the 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. This sauce pairs beautifully with grilled vegetables, meats, or can be served as a dip with crusty bread.
Notes
- For added smokiness, char the peppers over an open flame instead of the oven.
- Store in an airtight container in the refrigerator for up to 7 days.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- If using store-bought roasted red peppers, ensure they are drained well to avoid a watery sauce.
