Description
This Zesty Smoky Red Chimichurri sauce is a vibrant and flavorful condiment perfect for elevating grilled meats, roasted vegetables, or even as a zesty dip. Made with fresh parsley, cilantro, smoked paprika, and a hint of heat from red pepper flakes, this versatile chimichurri packs a smoky punch balanced by red wine vinegar and olive oil. Ready in just 25 minutes, it’s a fresh and easy way to brighten up any dish.
Ingredients
Scale
Fresh Herbs
- 1 bunch fresh parsley (finely chopped)
- 1 bunch fresh cilantro (finely chopped)
Aromatics
- 4 cloves garlic (minced)
- 0.5 cup red onion (finely chopped)
Condiments & Spices
- 0.5 cup olive oil (as base)
- 2 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes (adjustable)
- Salt, to taste
- Pepper, to taste
Storage
- 1 container airtight container (for storing in the fridge)
- Ice cube trays (for freezing portions)
Instructions
- Chop Herbs: In a large mixing bowl, finely chop the fresh parsley and cilantro to create a bright, fresh green base for your chimichurri.
- Add Aromatics: Mix in the minced garlic and finely chopped red onion gently with the herbs to combine all the flavors.
- Season: Sprinkle smoked paprika and red pepper flakes over the herb mixture. Adjust the red pepper flakes to your preferred level of heat. Season with salt and pepper, then mix well to distribute the spices evenly.
- Add Liquid Ingredients: Pour in the olive oil and red wine vinegar. Stir thoroughly to coat all ingredients and bring the chimichurri together into a unified sauce.
- Adjust Flavors: Taste your chimichurri and adjust seasoning with more salt, pepper, or red pepper flakes as desired.
- Let it Rest: Allow the chimichurri to rest at room temperature for about 10 minutes so the flavors can meld and intensify.
- Store: If not using immediately, transfer the chimichurri to an airtight container and refrigerate for up to one week. For longer storage, freeze portions in ice cube trays.
Notes
- Fresh herbs are critical for the vibrant flavor of this chimichurri, so avoid dried substitutes.
- Adjust the amount of red pepper flakes to control the heat level to your preference.
- Smoked paprika adds a smoky depth; regular paprika can be used but the smoky element will be lost.
- Allowing the chimichurri to rest enhances the flavor by allowing the ingredients to meld together.
- Keep any leftovers refrigerated and use within one week for best taste and safety.
- Freezing in ice cube trays is a great way to portion and preserve chimichurri for later use.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
Keywords: chimichurri, smoky sauce, red chimichurri, Argentinian sauce, fresh herbs, smoked paprika, condiment, grilling sauce
