Description
This Red Chimichurri Sauce is a bold and flavorful condiment perfect for grilling season. With a blend of roasted red peppers, fresh herbs, garlic, and spices, it brings a zesty, smoky kick to meats, vegetables, and bread. Easy to make and vegan-friendly, it’s the ideal addition to any dish. Elevate your next BBQ or dinner with this simple, delicious sauce!
Ingredients
- 2 large roasted red peppers (store-bought or homemade)
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 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 the skins are charred. Place them in a bowl, cover, and let them steam for 10 minutes. Peel off the skins and remove the seeds.
- Prepare the Sauce: In a food processor, combine the roasted red peppers, parsley, cilantro, garlic, olive oil, red wine vinegar, smoked paprika, cumin, and red pepper flakes (if using).
- Blend and Season: Pulse the mixture until it's blended but still slightly textured. Taste and adjust seasoning with salt and pepper.
- Serve: Transfer the sauce to a serving bowl or jar. Use immediately or refrigerate for up to a week. Serve with grilled vegetables, meat, or as a dip for crusty bread.
Notes
- Spicy Kick: Add more red pepper flakes or a diced jalapeño for an extra layer of heat.
- Smoky Flavor: For an even smokier taste, use smoked red peppers or add more smoked paprika.
- Herb Substitutes: If you don’t have fresh parsley or cilantro, try using basil or oregano for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Argentine, Latin American
