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This punchy, red chimichurri has completely changed how I jazz up my grilled foods. The smoky-sweet flavor from roasted red peppers works perfectly against the zingy kick of vinegar and fresh lemon, making it my favorite way to make ordinary meals taste amazing.
I threw this red chimichurri together during a last-minute cookout when we had nothing to put on our chicken. It ended up being what everyone talked about, and now my kids ask for it every week—they even dunk bread in it!
Ingredients
- Roasted red bell peppers: Give the sauce its main taste and rich color
- Smoked paprika: Brings smoky richness and real flavor
- Olive oil: Makes everything smooth and helps blend flavors
- Fresh parsley: Adds green, fresh taste
- White vinegar: Gives that must-have tang
- Lemon juice: Perks up all the flavors
- Garlic: Adds that bold kick
- Chili pepper flakes: Put in as much or little as you want
- Salt and pepper: Pull all the tastes together
Step-by-Step Instructions
- Combine ingredients:
- Throw everything except olive oil into your blender or food processor. Mixing dry stuff first helps get everything blended properly before adding the oil. Chop up the parsley and garlic a bit first so they blend easier.
- Pulse to desired texture:
- You control how chunky or smooth you want it. Quick pulses make it chunky, longer blending makes it smooth. I like mine where you can still spot tiny herb bits but the peppers are totally mixed in. Don't forget to scrape the sides down now and then.
- Season to taste:
- This step really matters for getting your sauce just right. Add your salt and pepper bit by bit and keep tasting. The salt doesn't just make it salty—it actually makes the pepper sweetness and tangy flavors pop more.
- Rest and develop:
- Pour your finished sauce in a bowl and let it sit out for at least half an hour. This waiting time lets all the flavors mingle and get friendly with each other, turning good into wow. During this time, all the herb oils work their magic throughout the sauce.
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I can't get enough of the smoked paprika in this sauce. I found out how amazing it was when I grabbed it by mistake instead of regular paprika years ago. The flavor was so good I've kept different kinds of smoked paprika in my kitchen just for making this sauce all year round.
Make Ahead and Storage
This red chimichurri actually gets tastier after sitting in the fridge. I usually make twice as much on Sundays so we can use it all week. Keep it in a glass container with a thin layer of olive oil on top to lock in freshness. The oil acts like a seal to stop the air from getting in and keeps the bright color looking good. When stored right, it'll stay fresh for up to a week.
Perfect Pairings
This sauce works with so many things but really shines on grilled meats. Drizzle it over skirt steak or flank steak for an Argentinian feel. It's great on grilled chicken thighs, pork tenderloin, or even firm fish like halibut. Beyond meat, mix some into hot rice or roasted potatoes for quick flavor. My favorite way to serve it might be on a snack board with crusty bread and manchego cheese for dipping.
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Ingredient Substitutions
What's great about red chimichurri is how flexible it is. No parsley? Try cilantro instead for a different but still yummy taste. Wine vinegar works fine if you don't have white vinegar and gives a smoother tang. Want it less spicy? Just skip the red pepper flakes or add a tiny bit of cayenne for heat you can control. For vegan versions, just double-check your paprika since some types might use animal products during making.
Frequently Asked Questions
- → What does chimichurri rojo taste like?
This sauce is smoky, tangy, and packed with the sweetness of roasted red bell peppers. It's a cool twist on the classic green version.
- → How do you use it?
It's awesome with grilled meats, veggies, or even as a dip for bread. Its bold flavor livens up just about anything.
- → Can I control the heat level?
Totally. Add chili flakes little by little to nail your perfect spice kick. Go mild or super spicy—your call.
- → How long is it good for?
In the fridge, sealed tight, it'll stay fresh for about a week. Give it a good stir before using.
- → Can I substitute the peppers?
If you're out of roasted ones, char fresh red bell peppers in your oven or over a flame. Jarred ones also work fine in a pinch.