This red chimichurri is slightly smoky, slightly sweet, packed with herbs, with a hint of acidity and a ton of flavor.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 5people
Equipment
Food Processor or Blender
Ingredients
1large red bell pepperor 8oz jarred roasted pepper
3/4bunch parsleythick stems cut off approx. .5 oz
1large bunch cilantrobottom stems cut off approx. 1.2oz
2garlic cloves
3/4tspsmoked paprika
1/2tspred chili flakesor more
3tbspred wine vinegar
1/2cupolive oil
Instructions
If opting to use pre-jarred roasted pepper skip to step 3. Preheat the oven to 400°F.
Place the whole, cleaned bell pepper on a sheet tray and roast for 30–35 minutes, rotating it every 10 minutes for even cooking. Remove from the oven and allow it to cool for 10 minutes. Once cooled, pull off the stem peel away the skin.
In a food processor, add the roasted red pepper, garlic cloves, cilantro (upper stems are okay), parsley (remove the thick, woody stems), smoked paprika, red chili flakes, and a generous pinch of salt. Pulse or run on low until the ingredients are finely minced.
Scrape down the sides, then pour in the olive oil and red wine vinegar. Run on low for 10–20 seconds, until the sauce emulsifies and comes together. If needed add more salt to taste.
Chill in the fridge for 10 minutes before enjoying.