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Smoky Red Chimichurri Sauce

A bold and vibrant sauce perfect for drizzling over grilled meats, roasted vegetables, or using as a marinade that brings an incredible burst of flavor to your meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Argentinian, South American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large Red bell pepper adds sweetness and depth
  • 2 cloves Garlic delivers a punch of flavor
  • 1 cup Fresh parsley contributes vibrant green freshness
  • 2 tablespoons Fresh oregano elevates the herbal notes
  • 3 tablespoons Red wine vinegar provides tang and acidity
  • 1/2 cup Olive oil enriches and binds the sauce
  • 1 teaspoon Smoked paprika infuses a unique smoky flavor
  • 1 teaspoon Salt enhances all the flavors
  • 1/2 teaspoon Black pepper adds a hint of spice

Method
 

Preparation
  1. Roast the red bell pepper until its skin is charred, about 15-20 minutes at 400°F (200°C).
  2. Once roasted, let it cool, then peel off the skin and remove the seeds.
  3. Mince the garlic and finely chop the parsley and oregano.
Cooking
  1. In a bowl, combine the roasted red bell pepper, minced garlic, chopped parsley, and oregano.
  2. Add red wine vinegar, olive oil, smoked paprika, salt, and black pepper to the mixture.
  3. Stir well until all ingredients are fully combined.
Serving
  1. Transfer the chimichurri sauce to a serving bowl.
  2. Let it sit for at least 30 minutes to allow the flavors to meld.
  3. Serve with your favorite grilled meats, vegetables, or as a marinade.

Notes

For a smoother texture, blend the ingredients in a food processor. Store in an airtight container in the refrigerator for about 1 week. This sauce can be frozen for up to 3 months.