Can I use jarred roasted red peppers?

Yes. Drain them well and dice them, and you skip the roasting step entirely. A little residual oil isn't a problem, since the sauce is built on oil anyway. Fresh-roasted has a bit more depth, but jarred gets you most of the way there.

What can I use instead of chipotles in adobo?

A teaspoon of chipotle powder plus a little extra smoked paprika gets you close on smoke and heat. For a milder sauce, cut the chipotle back or leave it out and lean on the smoked paprika. You lose some heat, not the smoky character.

How spicy is red chimichurri?

Moderate, from the chipotles and red pepper flakes. It's easy to steer. Add more of either to push the heat up, or pull them back for something milder. The roasted pepper and smoked paprika carry the flavor even at a lower heat.

How long does it keep?

About a week in an airtight container in the fridge, and the flavor deepens over the first day or two. Let it come back to room temperature before serving so the oil loosens and the smoke opens back up.

Do you serve it warm or cold?

Room temperature. Cold from the fridge the oil firms up and the flavor flattens, so set it out about 30 minutes before you need it. There's no cooking involved. It's a raw sauce that just needs to lose the chill.

Red Chimichurri Sauce - Chiles and Smoke

Ingredients

Scale

1 red bell pepper
1 bunch flat-leaf parsley, large stems removed, finely chopped
1/2 bunch cilantro, large stems removed, finely chopped
1 tablespoon dried Mexican oregano
1 tablespoon finely diced chipotles in adobo
1 tablespoon smoked paprika
1/2 teaspoon red pepper flakes
2 tablespoons minced shallot
4 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Char the red pepper over a grill or under the broiler until the skin is blistered and blackened all over. Steam it in a covered bowl or sealed bag about 10 minutes, then peel and remove the stem and seeds.
Finely dice the roasted pepper, parsley, cilantro, shallot, and chipotles, and mince the garlic. Add to a large bowl.
Add the red wine vinegar, Mexican oregano, smoked paprika, and red pepper flakes. Stir together before the oil goes in.
Slowly pour in the olive oil and stir with a fork until combined and slightly cloudy. Season with salt and pepper to taste.
Rest at room temperature at least 20 minutes. Taste, adjust the salt and vinegar, and stir again before serving.

Notes

Jarred roasted red peppers work if you’re short on time. Use about 1/2 cup, drained well.
Sweet paprika can stand in for smoked paprika. You lose a little of the smoky edge.
It’s ready after a 20-minute rest, and even better made a day ahead.
Adjust the chipotle and red pepper flakes up or down for heat.
Store in an airtight container in the fridge for up to a week. Freeze in an ice cube tray for longer storage.

Author: Brad Prose
Prep Time: 15 minutes
Rest Time: 20 minutes
Category: Sauces & Salsas
Method: Mixing
Cuisine: Argentine
Diet: Gluten-Free, Vegan

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 0.6 g
Sodium: 42.3 mg
Fat: 7.1 g
Carbohydrates: 1.7 g
Protein: 0.4 g
Cholesterol: 0 mg