Red Pepper Chimichurri
Elevate your meals with the bold and smoky flavors of Red Pepper Chimichurri, a vibrant spin on the classic Argentinian sauce. This easy-to-make recipe features roasted red bell pepper, fresh parsley, and cilantro for a balance of sweetness and herbaceousness, while red wine vinegar and smoked paprika add a welcome tang and depth. A hint of garlic and red chili flakes provide just the right kick, making this chimichurri a versatile accompaniment for grilled meats, roasted vegetables, or crusty bread. Ready in under 30 minutes, this charred red pepper chimichurri is as visually stunning as it is delicious, perfect for impressing guests or upgrading weeknight dinners. Whether used as a sauce, marinade, or dip, this recipe is guaranteed to add vibrant flavor to any dish!
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Recipe Information
Ingredients
- 1 whole red bell pepper
- 1 cup flat-leaf parsley
- 0.25 cup cilantro
- 2 tablespoons red wine vinegar
- 0.5 cup olive oil
- 2 whole garlic cloves
- 0.5 teaspoons red chili flakes
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven or broiler to high heat and line a baking sheet with aluminum foil.
Place the red bell pepper on the baking sheet. Roast under the broiler, turning every few minutes, until the skin is charred and blistered on all sides. This should take about 8-10 minutes.
Remove the red bell pepper from the oven and immediately place it in a bowl. Cover the bowl with plastic wrap or a lid to let it steam for 5 minutes. This will make the skin easier to remove.
Once the pepper is cool enough to handle, peel off the charred skin, remove the stem, and scrape out the seeds. Coarsely chop the roasted red pepper and set it aside.
In a food processor, combine the chopped roasted red pepper, parsley, cilantro, red wine vinegar, olive oil, garlic cloves, red chili flakes, smoked paprika, salt, and black pepper.
Pulse the ingredients until they are finely chopped but not completely pureed. The mixture should still have some texture.
Taste the chimichurri and adjust seasoning if needed by adding more salt, vinegar, or chili flakes to your preference.
Transfer the chimichurri to a bowl or airtight container and let it sit for at least 15 minutes to allow the flavors to meld together.
Serve the Red Pepper Chimichurri as a sauce or condiment alongside your favorite dishes.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
