Go Back Email Link
+ servings
Easy Fire Roasted Red Chimichurri
Print

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.
Course Appetizers
Cuisine Argentinian
Keyword Easy Fire Roasted Red Chimichurri
Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 -3 cups
Calories 79kcal
Author Bon Appeteach

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 79kcal | Carbohydrates: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 74mg