Smoky Red Chimichurri Sauce
Smoky Red Chimichurri Sauce combines finely chopped roasted red peppers, fresh parsley, oregano, and garlic with a touch of chili heat for a bold, spoonable condiment. It’s the perfect make-ahead sauce to drizzle over grilled steak, chicken, fish, or roasted vegetables any night of the week.
Equipment
- Chef's Knife
- Cutting Board
- Medium Mixing Bowl
- Measuring cups and spoons
- Mixing Spoon
Ingredients
- 1 cup roasted red bell peppers finely chopped
- 4 cloves fresh garlic minced
- 1 cup fresh flat-leaf parsley finely chopped
- 2 tbsp fresh oregano chopped
- 1 tsp dried red chili flakes
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp coarse sea salt
- 1/2 tsp cracked black pepper
Instructions
- Finely chop the roasted red peppers, parsley, and oregano. Mince the garlic. Place all in a medium mixing bowl.
- Sprinkle the red chili flakes, salt, and pepper over the mixture. Toss gently with a fork to combine.
- Pour in the red wine vinegar and olive oil. Stir well until everything is evenly coated and the sauce looks chunky and loose.
- Let the sauce rest at room temperature for at least 30 minutes to allow the flavors to meld.
- Taste and adjust seasoning with additional salt, vinegar, or chili flakes if desired.
- Serve spooned over grilled meats, fish, or vegetables. Store leftovers in an airtight container in the fridge.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days. The oil may solidify; let it sit at room temperature for 10-15 minutes and stir before using.
Freezing: Freeze in an ice cube tray, then transfer cubes to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: This sauce is best served at room temperature. If chilled, let it sit out for 15 minutes. Do not microwave.
Best Tips: Hand-chop all ingredients for the best chunky texture. Pat the roasted peppers dry to avoid a watery sauce. Let the sauce rest for at least 30 minutes for the flavors to develop.
Variations: Add 1/2 tsp smoked paprika for extra smokiness. Swap half the parsley for cilantro. Use sherry vinegar instead of red wine vinegar for a nuttier tang.