Smoky Red Chimichurri Sauce with Roasted Peppers

What You Need

Ingredients

1 cup

FAQ

Frequently Asked Questions

A blender creates a vortex that will quickly turn the ingredients into a smooth, aerated puree. This sauce relies on a flecked, minced texture, which requires the short, controlled bursts of a food processor or careful hand-chopping.

Yes. If you are sensitive to cilantro, simply omit it and replace it with an equal volume of fresh flat-leaf parsley to maintain the correct ratio of herbs to liquids.

White wine vinegar is the best direct substitute, offering a similar acidity and mild flavor profile. Apple cider vinegar can work in a pinch, but it will introduce slight fruity undertones.

Store it in an airtight glass jar in the refrigerator and consume it within 3 days. After this point, the fresh herbs will begin to oxidize, lose their vibrant flavor, and degrade in texture.

Yes. Freeze leftovers in an ice cube tray, then transfer the solid frozen cubes to a freezer-safe bag. Thaw individual portions overnight in the refrigerator when needed.

Its acidity and slight heat make it perfect for cutting through rich grilled steak, roasted chicken, or portobello mushrooms. It also works beautifully as a sandwich spread or tossed with warm roasted vegetables.

The heat comes entirely from the red pepper flakes. Omit them entirely for a mild sauce. The smoked sweet paprika provides deep flavor and color without adding any heat.

Step By Step

Instructions

Prep work
Prep your fresh base
Drain your jarred roasted red peppers really well so you don't end up watering down all those vibrant flavors. Give the fresh flat-leaf parsley and cilantro a quick wash, make sure they're completely bone-dry, and peel your garlic cloves so they're ready to go.
1/2 cup jarred roasted red peppers1/4 cup fresh parsley1/4 cup fresh cilantro2 clove garlicMixing Bowl
Chopping
Pulse the aromatics
Toss the drained peppers, parsley, cilantro, garlic, red wine vinegar, smoked sweet paprika, dried oregano, red pepper flakes, and kosher salt straight into your food processor bowl. Hit it with quick one-second pulses until everything is finely chopped while still showing off distinct little flecks. Cut the motor the second it looks minced so you keep that lovely rustic bite.
1/2 cup jarred roasted red peppers1/4 cup fresh parsley1/4 cup fresh cilantro2 clove garlic2 tbsp red wine vinegar1 tsp smoked paprika1 tsp dried oregano1/2 tsp red pepper flakes1/2 tsp kosher saltFood ProcessorMeasuring Spoons
Finishing touches
Stir in the olive oil
Scrape that chopped herb mixture into a clean mixing bowl. Pour in your extra-virgin olive oil and gently fold everything together with a spoon until nicely combined. Give it just a minute on the counter so the punchy vinegar and pungent garlic have a moment to mingle with the rich oil.
1/4 cup olive oilMixing BowlMeasuring Cups

Give the herbs, garlic, and roasted red peppers just a few quick pulses so this chimichurri keeps its gorgeous, rustic texture instead of turning into baby food. Always stir the olive oil in by hand at the end; that's the secret to keeping it silky, loose, and easy to spoon.

Grab a jar of roasted red peppers to save yourself a ton of prep time, while a dash of smoked paprika delivers that rich, woodsy depth. Dial the red pepper flakes up or down depending on how spicy you like things. It's downright incredible spooned over charred steak or roasted veggies, or you can let it rest a moment while the garlic and herbs infuse the oil.

Recipe emails

New ideas for your next meal.

Get new recipes and practical cooking tips in your inbox.

Recipe updates by email. Unsubscribe anytime. By subscribing you agree to receive our emails and accept our Privacy Policy.

Smoky Red Chimichurri Sauce

Nutrition per serving

Chef's Notes & Principles

Why You Don't Blend the Oil

The Old-School Hand-Chopped Route

Keep It Dry for Best Flavor

Instructions

Prep your fresh base

Pulse the aromatics

Stir in the olive oil

New ideas for your next meal.