Red Chimichurri Sauce Recipe

A bold and smoky twist on classic chimichurri, this red chimichurri sauce recipe is packed with roasted red peppers, smoked paprika, and a kick of spice. Perfect as a marinade, drizzle, or dipping sauce for grilled meats, vegetables, and seafood.

Course Condiment, sauces

Cuisine Argentinian

Keyword Red Chimichurri Sauce Recipe

Prep Time 15

Cook Time 5

Servings cups

Calories 498kcal

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 Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Dried Oregano
1/2 Lemon juiced
2 tbsp Red Wine Vinegar
3/4 cup Olive Oil

Instructions

Roast the Bell Pepper:

If not using pre-roasted peppers, place a red bell pepper over an open flame or under the broiler, turning until charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel and remove the seeds and stems.

Assemble the Chimichurri

With a sharp knife, finely chop the roasted red bell pepper, mince the garlic, jalapeno, parsley, and cilantro.
Stir in the olive oil, vinegar, lemon juice, smoked paprika, cumin, oregano, salt, and black pepper until combined.
Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld. Store in an airtight container in the fridge for up to a week.

Notes

If keeping the chimichurri in the fridge, allow it to sit at room temperature for 15-20 min before using (the olive oil may harden and need to be stirred back into the mixture).

Nutrition