Red Chimichurri
This red chimichurri is a no-cook sauce made with roasted red peppers, parsley, garlic, and lemon. It’s quick to prepare and works well as a sauce, marinade, or dressing for meat, vegetables, or seafood.
Servings: 2 cups
Ingredients
- 1 (12 ounce) jar roasted red peppers drained
- 1 cup fresh parsley
- 1 shallot
- ½ to 1 chipotle peppers in adobo sauce optional
- 4-6 garlic cloves peeled
- 1 tablespoon smoked paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ¼ cup fresh lemon juice
- ½ cup olive oil
Instructions
- Finely chop the roasted red peppers, parsley, shallot, and chipotle pepper (if using) on a cutting board. You’re aiming for small, even pieces, not a paste.
- Transfer the chopped mixture to a bowl. Toss in the minced garlic, smoked paprika, black pepper, salt, and crushed red pepper flakes. Add the lemon juice and stir to combine.
- Slowly drizzle in the olive oil while stirring, mixing until everything is well combined and spoonable. Taste and adjust seasoning if needed.
Notes
Faster method: You can use a food processor instead of chopping by hand, but use short pulses and stop as soon as the mixture is finely chopped.
Texture: This sauce should be chunky and spoonable, not blended smooth (unless you want to use it as a marinade).
Nutrition
Serving: 1 serving | Calories: 152kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 139mg | Fiber: 1g | Sugar: 2g
