Description
Smoky Red Chimichurri Sauce is a vibrant, herbaceous condiment that elevates any dish with its bold flavors. Featuring fresh parsley, cilantro, and roasted red peppers, this sauce delivers a delightful smoky kick thanks to smoked paprika. Perfect for drizzling over grilled meats, roasted vegetables, or even as a zesty dip for bread, this chimichurri is sure to become a staple in your kitchen. With just a few simple ingredients and easy steps, you can create a sauce that transforms everyday meals into extraordinary culinary experiences.
Ingredients
- 1 cup fresh flat-leaf parsley
- 1/2 cup fresh cilantro
- 2 medium red bell peppers (roasted)
- 3 garlic cloves (minced)
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- 1. Roast the red bell peppers: Preheat the oven to 400°F (200°C). Halve the peppers, remove seeds, and place cut side down on a baking sheet. Roast for about 20 minutes until skin blisters.
- 2. Blend the ingredients: Once cooled, peel the skins off the peppers. In a food processor, combine parsley, cilantro, roasted peppers, garlic, red wine vinegar, smoked paprika, salt, and pepper.
- 3. Add olive oil: While blending, slowly drizzle in olive oil until well combined with a slightly chunky texture.
- 4. Taste and adjust: Sample the sauce and add more salt or smoked paprika as desired.
- 5. Serve or store: Transfer to an airtight container if not serving immediately; it keeps in the fridge for up to one week.
Nutrition
- Serving Size: 30g
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: - Use fresh herbs for maximum flavor. - For extra heat, mix in crushed red pepper flakes or chopped jalapeños. - Make ahead of time for enhanced flavors; let it sit in the fridge for at least an hour before serving.