Can I use jarred roasted red peppers?

Yes, you can substitute jarred roasted red peppers if you're short on time. Just make sure to drain them well before using. The oil isn't a problem, as this chimichurri uses oil for the sauce.

How spicy is this red chimichurri sauce?

The heat level is moderate due to the amount of chipotles and red pepper flakes. Adjust the amount of each to your preference.

Is there a substitute for red wine vinegar?

Yes, the best substitutes would be white wine vinegar or apple cider vinegar. Avoid distilled white vinegar and any balsamic.

Can I make this sauce in advance?

Absolutely! In fact, the flavors develop and improve with time. Let it rest for at least 2-4 hours before initially serving. Make sure you store it in the fridge when not in use, and let it come to room temperature before serving.

Red Chimichurri Sauce - Smoky and Spicy

Ingredients

Scale

1 red bell pepper
1 cup chopped flat-leaf parsley
½ cup chopped cilantro
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
½ teaspoon kosher salt, more to taste
½ teaspoon black pepper

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Instructions

Char the red bell pepper over a grill or in the broiler. Grill until the skin is charred and blistered, turning occasionally for an even roast. Once the pepper is thoroughly charred, remove it and place it in a plastic bag or sealed container. This allows the pepper to steam and soften, making it easier to peel.
Remove the skin, stems, and seeds from the bell pepper. Finely dice it along with the cilantro, parsley leaves, shallot, and chipotles in adobo and add to a large bowl, along with pressed garlic cloves.
Add the red wine vinegar, Mexican oregano, paprika, and red pepper flakes. Slowly pour in the olive oil and use a fork to whisk everything together. The sauce should start to get cloudy at it emulsifiers.
Taste and add coarse salt and cracked black pepper. Add just enough oil until the herbs are completely coated, but not swimming.
Let it rest in the fridge for a few hours at minimum. Bring it to room temperature before serving.

Notes

You can use jarred roasted red bell peppers if needed, just drain the liquid first.
Make sure the sauce has a chance to rest for a few hours in the fridge before serving.

Author: Brad Prose
Prep Time: 10 minutes
Category: Sauces & Salsas
Method: Chopping
Cuisine: Condiment, Dip, Sauce

Nutrition

Serving Size:
Calories: 140
Sugar: 1.2 g
Sodium: 84.5 mg
Fat: 14.3 g
Carbohydrates: 3.4 g
Protein: 0.8 g
Cholesterol: 0 mg