Fire roasted red peppers elevate a classic herb based chimichurri sauce that pairs perfectly with chicken, pork, steak, and even seafood too.
Easy Fire Roasted Red Chimichurri:
Actually, most nights should call for a good steak… One can dream right?
I’ve always been a huge fan of chimichurri. It goes great with a standard steak of course, but I really do enjoy it with seafood dishes like this Coconut Crusted Salmon recipe or liven up this Easy Smoked Shrimp.
I wanted to divert a bit from a classic chimichurri and change the flavor profile by smoking and fire roasting some red peppers to make up a large part of the base of this sauce. I love that the natural sweetness in the red peppers, combined with the smokey flavor, and the fresh herbs 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)
Three Ways To Fire Roast 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.
Assembling The 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.
Are you wondering what pairs with chimichurri? Anything, in fact you can serve this red chimichurri with any protein. I love it on simple grilled chicken, a delicious steak, or with seafood too. I personally 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!
- 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.
Make ahead but serve the same day if possible. If you do store in the fridge, keep in mind real olive oil will solidify in the fridge and the mixture may need to rest a while at room temperature again before serving.
Amount Per Serving: Calories: 79 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 74mg Carbohydrates: 1g Net Carbohydrates: 1g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g