Smoky Red Chimichurri Sauce is a vibrant herb sauce with roasted red peppers, smoked paprika, garlic, and olive oil. It pairs beautifully with grilled steak, chicken, lamb, and vegetables.
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
1/2 cup finely chopped roasted red peppers
3 cloves garlic, very finely minced
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 to 3/4 cup extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
If using fresh peppers, roast until blistered and blackened, steam in a covered bowl for 10 minutes, peel, remove seeds, and finely chop.
Finely chop parsley and oregano by hand on a cutting board.
Mince the garlic very finely.
In a bowl, combine parsley, oregano, roasted red peppers, and garlic.
Stir in smoked paprika and red pepper flakes.
Add red wine vinegar and mix well.
Slowly drizzle in olive oil while stirring until the sauce reaches a spoonable consistency.
Season with salt and black pepper, adjusting to taste.
Let the sauce rest at room temperature for 20 minutes before serving.