Description
A refined sauce featuring roasted red pepper and smoked paprika that elevates traditional chimichurri with balanced acidity and a silky texture.
Ingredients
Scale
- 1 cup flat-leaf parsley, finely chopped (packed; stems removed)
- 1/2 cup cilantro, finely chopped (optional)
- 1 small roasted red bell pepper, peeled and finely diced (or 1/3 cup jarred roasted red pepper, drained)
- 1 small shallot, minced (about 2 tablespoons)
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar (or sherry vinegar)
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1/2 to 3/4 cup extra-virgin olive oil
- 1 teaspoon honey (optional)
- A pinch of toasted cumin (optional)
Instructions
- Prepare the roasted pepper by charring over an open flame or under a broiler until blackened, then steam briefly and peel.
- Finely chop parsley and cilantro, ensuring a coarse texture.
- Combine shallot, garlic, roasted pepper, smoked paprika, red pepper flakes, salt, and pepper in a medium bowl, stirring to bloom the spices.
- Add red wine vinegar and lemon juice, whisking while slowly streaming in olive oil to form a loose emulsion.
- Stir in chopped herbs until evenly distributed. Adjust seasoning as necessary.
- Let the sauce rest for 20–30 minutes to allow flavors to marry. For a smoother texture, pulse briefly in a food processor.
Notes
Serve it as a vibrant accompaniment to grilled meats and roasted vegetables. Store in an airtight jar for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg