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This eye-catching red chimichurri takes grilled meat from ordinary to extraordinary with its punchy taste and gorgeous ruby hue. The classic Argentine sauce gets a tasty upgrade with the added roasted red peppers, making something that feels both authentic yet refreshingly new.
I created this red chimichurri at a backyard cookout when I craved something different than the traditional green sauce. The roasted peppers bring a mellow smokiness that had guests begging to know how I made it - now my family won't let me show up without it.
Ingredients
- Fresh Italian parsley: Full of vitamins A and C with a crisp, refreshing taste
- Garlic cloves: Adds essential zingy depth - pick solid bulbs without sprouts
- Fresh oregano: Gives aromatic qualities that you just can't get from the dried stuff
- Shallot: Brings gentler, more pleasant flavor than ordinary onions
- Roasted red peppers: Supply sweet smokiness and the distinctive red color
- Kosher salt: Lifts all the flavors - Diamond Crystal works best for easy measuring
- Smoked paprika: Contributes wonderful smoky notes without spiciness
- Crushed red pepper flakes: For manageable spice level - add more or less as you like
- Black pepper: Go with freshly ground for way better flavor than pre-packaged
- Extra virgin olive oil: Creates rich fruitiness - don't skimp on quality here
- Red wine vinegar: Balances with tanginess - pick one that tastes robust
- Fresh lemon juice: Makes everything pop - only squeeze it fresh
Step-by-Step Instructions
- Get the herbs ready:
- Put parsley, garlic, oregano and shallot into your food processor. Give a few gentle pulses until roughly cut but still recognizable as separate ingredients. This keeps their individual flavors intact instead of making everything into mush.
- Mix in peppers and spices:
- Throw in the drained roasted red peppers with salt, smoked paprika, pepper flakes and black pepper. Pulse again until you've got a united but somewhat chunky mix. You want texture with tiny herb and pepper bits you can see.
- Stir in the wet ingredients:
- Dump this mixture into a bowl. Add the olive oil, red wine vinegar and fresh lemon juice. Mix gently with a spatula instead of whisking hard, so you don't lose the nice texture of all the ingredients.
- Let it mingle and enjoy:
- Give the sauce at least 15 minutes to sit before serving so the flavors can get friendly. It tastes best at room temperature paired with grilled beef, chicken, pork or substantial fish fillets.
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Those roasted red peppers really shine as the key ingredient here. While homemade roasted peppers would add even deeper flavor, I've found that quality jarred ones work wonderfully when you're in a hurry. Their natural sweetness pairs magically with the fresh parsley for an unforgettable taste combo.
Making Ahead and Storage
This sauce actually gets better after spending a night in the fridge as all the flavors marry completely. Keep it in a sealed container in your refrigerator for up to 5 days. Don't worry if the olive oil firms up a bit when cold - just pull it out 20 minutes before mealtime. Give it a quick mix to combine everything again before using.
Beyond The Basic Recipe
Though this recipe works perfectly as is, you might want to try some tasty twists. Want more heat? Toss in a fresh jalapeño, seeds and all. Need something sweeter? Add a spoonful of honey. You can also play with different herbs by swapping some parsley for cilantro or basil to create totally different flavor combinations.
Serving Suggestions
Besides the natural pairing with grilled meats, this flexible sauce has tons of creative uses. Try pouring it over baked veggies, especially potatoes or cauliflower. Smear it on crusty bread for fancy bruschetta. Stir some into your morning eggs for a flavor-packed breakfast. My personal favorite? Mix a big dollop into hot pasta with a handful of grated Parmesan for a quick no-cook pasta sauce.
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This chimichurri sauce makes any dinner feel special with hardly any effort, and its bright color really makes your table look amazing.
Frequently Asked Questions
- → How is red chimichurri different from green chimichurri?
Red chimichurri uses roasted peppers and paprika for a smoky taste and red hue, while green versions stick to fresh herbs and skip the peppers.
- → What dishes work well with red chimichurri?
Try it on grilled steak, chicken, pork, lamb, or fish. It’s also fantastic over roasted veggies or spread on bread as a dip.
- → Can I make red chimichurri spicier or milder?
Of course! Add more red pepper flakes for heat or cut back for a gentler flavor.
- → What's the best way to store it?
Keep it in a sealed container in the fridge for up to a week. Stir thoroughly before each use since it may separate.
- → Can I prep this sauce early?
Absolutely. Whip it up a day ahead! Sitting in the fridge brings the flavors together even more.
- → Is it good for vegetarian meals?
Totally! It’s a great topping for veggie bowls, grilled vegetables, or bread. Adds big flavor to all kinds of vegetarian dishes.