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Red Chimichurri

This red chimichurri is slightly smoky, slightly sweet, packed with herbs, with a hint of acidity and a ton of flavor.
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 people

Equipment

  • Food Processor or Blender

Ingredients

  • 1 large red bell pepper or 8oz jarred roasted pepper
  • 3/4 bunch parsley thick stems cut off approx. .5 oz
  • 1 large bunch cilantro bottom stems cut off approx. 1.2oz
  • 2 garlic cloves
  • 3/4 tsp smoked paprika
  • 1/2 tsp red chili flakes or more
  • 3 tbsp red wine vinegar
  • 1/2 cup olive 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.