Vibrant, bold, and packing a serious punch of flavor, this Smoky Red Chimichurri sauce is more than just a condiment – it’s a culinary experience. The bright herbaceous notes of parsley and cilantro dance with the smoky depth of paprika and the subtle heat from chili peppers, creating a symphony of tastes that will awaken your palate. The texture is equally captivating, a delightful blend of finely chopped herbs and diced roasted bell pepper suspended in a luscious olive oil and vinegar base.
This Argentinian-inspired sauce works because it balances fresh, acidic, spicy, and smoky elements perfectly. The vinegar brightens the herbs, the smoked paprika adds a unique layer of complexity, and the chili peppers provide just the right amount of heat. It’s a quick and easy way to transform any dish, perfect for adding a gourmet touch to your weeknight meals or impressing guests at a barbecue.
Why you’ll love this Smoky Red Chimichurri Sauce
- Ready in just 10 minutes, this sauce is a quick and easy way to elevate any meal.
- The vibrant flavors of fresh herbs, smoked paprika, and chili create a complex and unforgettable taste.
- It’s incredibly versatile, perfect for grilled meats, vegetables, tacos, or even as a marinade.
- This recipe for smoky red chimichurri is a fantastic way to use fresh herbs from your garden.
- It’s a healthier alternative to many store-bought sauces, made with fresh ingredients and healthy fats.
- Easily customizable to your preferred spice level – add more or less chili peppers to suit your taste.
Ingredients & Substitutions
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup red grape juice vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, roasted and diced
- 1-2 red chili peppers, finely chopped (or 1 teaspoon red pepper flakes)
- 2 tablespoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For a different twist, try using different types of vinegar, such as apple cider vinegar or white grape juice vinegar. If you don’t have fresh chili peppers, red pepper flakes work just as well. And for a milder flavor, be sure to remove the seeds from the chili peppers before chopping.
How to make Smoky Red Chimichurri Sauce
Step 1: Combine the fresh ingredients
In a medium bowl, combine the chopped parsley, cilantro, minced garlic, diced roasted red bell pepper, and chopped red chili peppers.
Step 2: Add the flavor base
Add the red grape juice vinegar, olive oil, smoked paprika, dried oregano, and ground cumin to the bowl.
Step 3: Season and mix
Season with salt and pepper to taste. Mix all the ingredients together until well combined.
Step 4: Let the flavors meld
Let the chimichurri sauce sit for at least 15 minutes to allow the flavors to meld together. For best results, refrigerate for at least an hour before serving.
Chef’s Tip: Letting the chimichurri sit allows the flavors to fully develop and intensify. The longer it sits, the better it will taste!
Tips for Success
- Use fresh, high-quality herbs for the best flavor.
- Roast the red bell pepper until the skin is blackened for a deeper, sweeter flavor.
- Adjust the amount of chili peppers to your desired spice level.
- Don’t be afraid to experiment with different herbs and spices to create your own unique chimichurri.
Serving Suggestions
This Smoky Red Chimichurri is incredible on grilled steak, chicken, or fish. It’s also delicious on roasted vegetables, tacos, or even as a dip for crusty bread. Try it drizzled over a juicy burger, or alongside the ultimate smash burger sauce recipe for a double dose of flavor. And if you’re looking for a fun appetizer, consider dipping some vegetables into a delicious dip for a pre-dinner treat.
Storage & Reheating
Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time. It’s best served cold or at room temperature.
Frequently Asked Questions
Can I freeze this chimichurri sauce?
Yes, you can freeze chimichurri sauce. Store it in an airtight container or freezer bag for up to 3 months. The texture may change slightly after thawing, but the flavor will remain the same.
Is this chimichurri sauce spicy?
The spice level depends on the amount of chili peppers you use. Start with a small amount and add more to taste. Removing the seeds from the chili peppers will also reduce the heat.
Can I use dried herbs instead of fresh?
While fresh herbs are highly recommended for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
This Smoky Red Chimichurri recipe is a simple yet incredibly flavorful way to elevate your meals. The combination of fresh herbs, smoky paprika, and a hint of spice creates a truly unforgettable taste experience. Try it on your favorite grilled meats, vegetables, or tacos, and get ready to be amazed. What are you waiting for? Try this recipe and let us know what you think in the comments below!
Smoky Red Chimichurri Sauce
This smoky red chimichurri sauce is a vibrant and intensely flavorful condiment, perfect for elevating your grilled meats to the next level. Bursting with fresh herbs, a hint of spice, and a smoky depth from smoked paprika, this sauce is incredibly easy to make and adds a delightful kick to any dish. It’s a versatile sauce that’s not just for meats; try it on vegetables, tacos, or even as a marinade for chicken or fish. Get ready to experience a symphony of flavors that will tantalize your taste buds!
- Total Time: 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup red grape juice vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, roasted and diced
- 1-2 red chili peppers, finely chopped (or 1 teaspoon red pepper flakes)
- 2 tablespoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the chopped parsley, cilantro, minced garlic, diced roasted red bell pepper, and chopped red chili peppers.
- Add the red grape juice vinegar, olive oil, smoked paprika, dried oregano, and ground cumin to the bowl.
- Season with salt and pepper to taste. Mix all the ingredients together until well combined.
- Let the chimichurri sauce sit for at least 15 minutes to allow the flavors to meld together. For best results, refrigerate for at least an hour before serving.
Notes
Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time. For a milder flavor, remove the seeds from the chili peppers before chopping. You can adjust the amount of olive oil to reach your desired consistency. This sauce also tastes great on grilled vegetables or as a dip for bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg