Red Chimichurri

Red chimichurri sauce with roasted red pepper and smoked paprika to serve with grilled meat, veggies or use as a delicious marinade.

Course dinner, Sauces and Condiments

Cuisine American, Argentinian, South American

Prep Time 10

Total Time 10

Servings servings

Calories 70kcal

Author Christy Gurin

Equipment

1 Mini food processor Can use chef knife and cutting board instead to chop ingredients
1 Small bowl
1 Rubber spatula
1 Measuring cups and spoons set
1 Spoon

Ingredients

½ cup roasted red peppers with skin removed can use jarred or roast your own*
½ cup parsley loosely packed (2 Tbsp. chopped if chopping)
2 teaspoon minced garlic 2 medium cloves; has to be fresh, not pre-minced
2 Tablespoons minced shallot about 1 shallot
2 Tablespoons red wine vinegar
1 teaspoon salt I use himalayan, taste and adjust salt to taste
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 - 1 teaspoon crushed red pepper Optional if you want it spicy
1/3 cup extra virgin olive oil

US Customary - Metric

Instructions

Add all of the ingredients, except the olive oil, to a mini food processor or small attachment for your blender.
Pulse blender until all is well chopped. If you don’t have a food processor you can finely dice the red pepper, parsley, and shallot and mince the garlic and just stir the remaining ingredients in.
Pour the mixture into a small bowl using a rubber spatula to remove it all from the inside of the blender.
Drizzle in olive oil, adjust salt level and spice to taste and and stir well. Serve as a sauce with meat, vegetables or use as a sauce.

Notes

Refrigerator Storage: Store in a glass jar in the refrigerator for up to 3 weeks. Remove from refrigerator half hour before serving to allow it to come to room temperature since the olive oil may solidify. Drizzle a thin layer of olive oil over the top if needed before refrigerating to prolong the life of the sauce.

Freezing: Chimichurri can be frozen in an ice cube tray and then once frozen, store frozen cubes in a tightly sealing freezer bag for up to 3 months. Remove as much of the air from the bag as possible to prevent freezer burn and make it last longer.

Roasting red peppers: Roast seeded and halved red peppers cut side down at 450° F (232° C) for 15-20 minutes. Gently peel away skin and discard.

To use as a marinade: Marinade meat in chimichurri for at least 2 hours, preferably overnight for chicken, steak, or pork. Seafood and vegetables should be marinated for under 1 hour before cooking as desired. When using as a marinade, I typically double the sauce and reserve half to serve alongside.

Nutrition