Chimichurri Rojo
2 cups
This chimichurri rojo, or red chimichurri, combines roasted red bell peppers, tangy vinegar, and a hint of smokiness, creating a savory condiment perfect for grilled meats and more.
Equipment
- food processor (or blender)
Ingredients
- 1 ½ cups roasted red bell peppers
- 3 teaspoons smoked paprika
- ½ cup olive oil
- ½ cup parsley (measured by packing it in a cup)
- 1 ½ Tablespoons white vinegar
- ¼ cup lemon juice
- 5-6 cloves garlic
- ½ teaspoon chili pepper flakes (read notes)
- salt & pepper (to taste)
Instructions
- Place all ingredients, besides olive oil, in a food processor or blender.
- Pulse until your desired texture. If you'd prefer a chunky texture, pulse just a few times. If you want a more paste-like consistency, make sure to blend longer and scrap the sides of the blender with a spatula.
- Adjust salt and pepper to taste.
- Transfer the red chimichurri to a bowl and let it sit for 30 minutes before serving.
Notes
- Adjust the amount of red pepper flakes, lemon juice, and vinegar to suit your preference. Taste the condiment as you go and make sure it has the right level of tanginess and spiciness.
- You can roast red bell peppers over an open flame, in the oven, or on a grill until the skin is blistered and charred, then use them in this recipe instead of canned peppers.
Nutrition Information
Serving: 1 cup | Calories: 532kcal | Carbohydrates: 12g | Protein: 2g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2040mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3438IU | Vitamin C: 83mg | Calcium: 89mg | Iron: 3mg