- September 4, 2019
Easy Fire Roasted Red Chimichurri
Fire roasted red peppers elevate a classic herb based chimichurri sauce that pairs perfectly with chicken, pork, steak, and even seafood too.
Some nights just call for my weeknight roasted chicken, classic reverse seared picanha, or even easier dishes like this air fried salmon.
What takes simple dinners from good to memorable however are simple additions like smoked garlic confit or in this case red pepper chimichurri to liven up a dish.
While this isn’t a truly classic chimichurri, it does do the same (if not better job) as the traditional version.
The flavor profile from smoking and fire roasting some red peppers to make up the base of this sauce really makes it special.
I love the natural sweetness of the bell peppers, combined with the smokey flavor, and the fresh herbs to really elevates this classic and takes it to another level.
Find the full recipe for this fire roasted red chimichurri recipe below and read through to get some great tips on how to fire roast your peppers to perfection too!
- Knife & Cutting Board
- Mixing Bowl
- Measuring Cups/ Spoons (or eye balls because who measures when cooking)
- Grill/ Gas Burner/ Broiler & Tongs (because the only thing that should be fire roasted is your red peppers)
How do I fire roast red peppers?
To start the recipe off, you need to fire roast your peppers. Ideally this is done (in my opinion) on a charcoal or gas grill.
The fire blisters and cooks the outside skin of the pepper and adds an element of smoke flavor to it as well.
If you don’t have a grill as an option but have a gas stove, use tongs to roast the outside skin directly over the burners open flame. Simply (and carefully) rotate the pepper over the flame to blacken and blister the outside skin.
Lastly, you can also place the pepper under the broiler in the oven for the same effect. Be mindful and watch the pepper as the skin cooks and turn it as often as needed until its fully blackened on the outside.
The last trick to making your fire roasted peppers is to let the peppers rest in a tied off plastic bag (I just use a grocery bag for this) and allow the natural steam from the peppers to help soften the outside skin. This makes it easy to remove and discard.
How to make chimichurri:
This fire roasted red pepper chimi is very similar to a classic chimichurri, just with red pepper as the focus (not just the herbs).
Slice the peppers open, discard the seeds, and slice and mince the pepper into small pieces. Mince in some yellow onion, fresh garlic, and a lot of parsley and cilantro.
Red peppers are naturally sweeter, if you want to balance it out with a little spice, add in some minced jalapeno or chili pepper or red pepper flakes as well.
Add in a generous amount of salt, some pepper, red wine vinegar and a high quality olive oil.
Having higher quality ingredients in a dish like this is so important because there are only a few ingredients and you want to highlight the flavors well. Mix everything together thoroughly and let it sit and rest for a few hours to allow the flavors to marry.
What to serve chimichurri on:
Anything! You can serve this red chimichurri with any protein (pork, fish, chicken, beef, and even over eggs).
Here are some of my favorites:
I also really enjoyed pairing it with these Surf N’ Turf bites I made with my friends over at Omaha Steaks too.
Looking for a classic chimichurri recipe? Check out this classic chimichurri too! Don’t forget to pin this recipe for later or share it and tag me over on Instagram so I can see how you used it!
Easy Fire Roasted Red Chimichurri
- 2 Red Peppers
- 1/2 cup Cilantro
- 1/2 cup Parsley I like Flat Leaf
- 2-3 Garlic Cloves minced
- 1/4 cup Minced Yellow Onion
- 1 Jalapeno minced (optional)
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Cumin
- 1/4 cup Red Wine Vinegar
- 1/2-3/4 cup Olive Oil
- Roast the outside of your red peppers (see the blog post above for 3 different methods), place them in a plastic bag and allow them to rest 5 minutes or so. This makes the skin easier to peel.
- Peel the outside of the peppers, discard the tops and the seeds. Slice and mince the red pepper finely.
- Combine the minced herbs, onion, garlic, jalapeno (optional), spices, vinegar, and olive oil all together with the red peppers. Mix well and allow it to rest for at least an hour or so for the flavors to marry.