Red Chimichurri

Red Chimichurri sauce (or chimichurri rojo) is full of fresh ingredients and smoky flavor. Enjoy it as a sauce or marinade for meat, chicken, seafood or vegetables!

Course Condiment, Sauces

Cuisine South American

Prep Time 5

Total Time 5

Servings servings

Calories 176kcal

Author Danielle Wolter

Ingredients

1 cup roasted red peppers chopped
½ cup packed fresh parsley
¼ cup red wine vinegar
2 teaspoons smoked paprika
5 garlic cloves peeled
¼ cup fresh lemon juice
¼ teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ cup olive oil good quality

Instructions

Add all the ingredients, except the olive oil, to a blender and pulse until well combined.
Pour into a bowl and stir in the olive oil. (It's okay if it's not perfectly smooth - it's actually better with a few chunks in it).
Serve with meat, chicken, seafood or vegetables

Video

Notes

For the best flavor, make sure you’re using fresh lemon juice and a good quality olive oil.
For some heat, add a spicy chili or extra crushed red pepper flakes.
You can use roasted piquillo peppers instead of roasted red peppers.
Red wine vinegar is the best for this recipe, but if absolutely necessary, you can use white wine vinegar.
Always use fresh herbs when making chimichurri. Dried herbs will not have the same flavor or texture.
If you like a milder garlic flavor, feel free to cut back on the amount of garlic cloves.
You don’t need to blend the ingredients together until totally smooth. A slightly chunky chimichurri is what we’re looking for.
Taste the sauce before serving and add more salt, if necessary.

Nutrition