Red Chimichurri Sauce Blend

This vibrant red chimichurri sauce transforms any grilled protein into a memorable meal with its bold flavor and stunning color. Traditional Argentine chimichurri gets a flavorful twist with the addition of roasted red peppers, creating a sauce that's both familiar and excitingly different.

I first made this red chimichurri for a summer barbecue when I wanted something different from the usual green version. The roasted peppers add a smoky sweetness that had everyone asking for the recipe and now it's requested at every family gathering.

Ingredients

• Fresh Italian parsley: Packed with vitamins A and C while providing a clean bright flavor
• Garlic cloves: For essential pungent depth look for firm heads with no sprouting
• Fresh oregano: Offers earthy notes that dried simply cannot match
• Shallot: Provides milder sweeter flavor than regular onions
• Roasted red peppers: Deliver sweet smoky notes and the signature color
• Kosher salt: Enhances all flavors choose Diamond Crystal for best control
• Smoked paprika: Adds distinctive smoky depth without heat
• Crushed red pepper flakes: For controlled heat adjust to your preference
• Black pepper: Freshly ground is significantly more flavorful than pre ground
• Extra virgin olive oil: Provides fruity richness use a good quality bottle
• Red wine vinegar: Balances with acidity select one with good depth of flavor
• Fresh lemon juice: Brightens everything always use fresh squeezed

Step-by-Step Instructions

Prepare the herbs:

Add the parsley, garlic, oregano and shallot to your food processor. Pulse gently until roughly chopped but still distinguishable as individual ingredients. This preserves their distinct flavors rather than creating a homogeneous paste.

Add peppers and seasonings:

Add the drained roasted red peppers along with salt, smoked paprika, red pepper flakes and black pepper. Pulse again until everything reaches a cohesive yet chunky consistency. The sauce should have texture with tiny bits of herbs and peppers visible.

Combine with liquids:

Transfer this mixture to a mixing bowl. Pour in the olive oil, red wine vinegar and fresh lemon juice. Gently fold everything together with a spatula rather than whisking, which helps maintain the textural integrity of the ingredients.

Rest and serve:

Let the mixture sit for at least 15 minutes before serving to allow flavors to meld. This sauce is exceptional served at room temperature with grilled steak, chicken, pork or hearty fish.

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The roasted red peppers are truly the star ingredient here. While you can certainly roast your own for an even more intense flavor I find that good quality jarred peppers deliver excellent results when you're short on time. The combination of their sweetness with the herbaceous parsley creates magic in your mouth.

Making Ahead and Storage

This sauce actually improves after a day in the refrigerator as the flavors have time to fully integrate. Store in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify slightly when cold just let it sit at room temperature for 20 minutes before serving. Give it a quick stir to reincorporate all the ingredients before using.

Beyond The Basic Recipe

While this recipe is perfect as written there are several delicious variations you might enjoy. For a spicier version add a fresh jalapeño with seeds. Looking for something sweeter? Try adding a tablespoon of honey. You can also experiment with different herbs substituting some of the parsley with cilantro or basil for completely different flavor profiles.

Serving Suggestions

Beyond the obvious pairing with grilled meats this versatile sauce has many creative uses. Try it drizzled over roasted vegetables especially potatoes or cauliflower. Spread it on toasted bread for an elevated bruschetta. Mix a spoonful into scrambled eggs for a flavor packed breakfast. Or my personal favorite stir a generous amount into warm pasta with a handful of grated Parmesan for an instant no cook pasta sauce.

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This chimichurri sauce is such an easy way to elevate any meal and the vibrant color makes it a showstopper on the table.

Frequently Asked Questions

→ What makes red chimichurri different from green chimichurri?

Red chimichurri includes roasted red peppers and smoked paprika, giving it a vibrant color and smoky flavor, unlike the traditional green version that uses only fresh green herbs.

→ What foods pair well with red chimichurri?

Red chimichurri pairs excellently with grilled meats like steak, chicken, pork, lamb, and fish. It also works as a topping for roasted vegetables or toasted bread.

→ Can I adjust the spice level in red chimichurri?

Yes, you can control the spice by adjusting the amount of crushed red pepper flakes. Add more for extra heat or reduce it for a milder flavor.

→ How should I store red chimichurri?

Store red chimichurri in an airtight container in the refrigerator for up to one week. Stir well before serving as ingredients may settle.

→ Can I make red chimichurri ahead of time?

Absolutely! Red chimichurri can be prepared a day in advance. In fact, the flavors deepen and meld together when allowed to sit for a few hours before serving.

→ Is red chimichurri suitable for vegetarian dishes?

Yes, red chimichurri is a great addition to vegetarian meals. Use it as a topping for grilled vegetables, grain bowls, or even as a dip for crusty bread.