Best Red Chimichurri Sauce
Smoky Red Chimichurri with Roasted Peppers and Herbs
Ingredients:
1 roasted red bell pepper, peeled and seeded
1/2 cup fresh parsley, finely chopped
1/4 cup fresh oregano leaves (or 1 tbsp dried)
4 garlic cloves, minced
1 small shallot, chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
Salt and black pepper to taste
Directions:
Add roasted red pepper, parsley, oregano, garlic, shallot, red pepper flakes, paprika, vinegar, and lemon juice to a food processor or blender.
Pulse until roughly blended but not completely pureed—aim for a chunky texture.
With the motor running, slowly drizzle in olive oil until the sauce emulsifies and thickens slightly.
Taste and season with salt and black pepper as needed.
Let sit for 15–30 minutes to allow flavors to meld before serving.
Store in an airtight container in the fridge for up to 5 days.
Prep Time: 10 minutes | Cooking Time: 5 minutes (for roasting pepper) | Total Time: 15 minutes
Kcal: 130 kcal per 2 tbsp | Servings: ~10 (2-tbsp servings)
#chimichurrisauce #redchimichurri #argentinianflavors #saucerecipes #easycondiments #grillingsauce #freshherbs #garlicsauce #redpepperchimichurri #bbqsides #boldflavors #smokysauce #herbsandspice #saucylove #dippingsauce #chimichurriupgrade #homemadesauce #versatilecondiments #tangyandsavory #spicychimichurri
Spice up your grill game with this Red Chimichurri Sauce!
Packed with herbs, roasted red pepper, and garlic—it’s bold, smoky, and oh-so-addictive!
Best Red Chimichurri Sauce
Smoky Red Chimichurri with Roasted Peppers and Herbs
Ingredients:
1 roasted red bell pepper, peeled and seeded
1/2 cup fresh parsley, finely chopped
1/4 cup fresh oregano leaves (or 1 tbsp dried)
4 garlic cloves, minced
1 small shallot, chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
Salt and black pepper to taste
Directions:
Add roasted red pepper, parsley, oregano, garlic, shallot, red pepper flakes, paprika, vinegar, and lemon juice to a food processor or blender.
Pulse until roughly blended but not completely pureed—aim for a chunky texture.
With the motor running, slowly drizzle in olive oil until the sauce emulsifies and thickens slightly.
Taste and season with salt and black pepper as needed.
Let sit for 15–30 minutes to allow flavors to meld before serving.
Store in an airtight container in the fridge for up to 5 days.
Prep Time: 10 minutes | Cooking Time: 5 minutes (for roasting pepper) | Total Time: 15 minutes
Kcal: 130 kcal per 2 tbsp | Servings: ~10 (2-tbsp servings)
#chimichurrisauce #redchimichurri #argentinianflavors #saucerecipes #easycondiments #grillingsauce #freshherbs #garlicsauce #redpepperchimichurri #bbqsides #boldflavors #smokysauce #herbsandspice #saucylove #dippingsauce #chimichurriupgrade #homemadesauce #versatilecondiments #tangyandsavory #spicychimichurri
Spice up your grill game with this Red Chimichurri Sauce! 🌶️🌿 Packed with herbs, roasted red pepper, and garlic—it’s bold, smoky, and oh-so-addictive!
