Description
Argentinian red chimichurri sauce elevates grilled meats with its bold, tangy profile. Herb-packed condiment delivers zesty flavor that compels people to drizzle generously over steak, chicken, or roasted vegetables.
Ingredients
Scale
- 1 cup (240 ml / 8 oz) roasted red pepper, drained
- ⅓ cup (80 ml) olive oil
- ¾ cup (180 ml) parsley leaves and tender stems, loosely packed
- 2 ½ tbsps (37.5 ml) red wine vinegar
- ¼ cup (60 ml) cilantro leaves and tender stems
- 1 ¾ tsps smoked paprika
- 4 medium garlic cloves, peeled
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
Instructions
- Preparation: Combine roasted red peppers, garlic cloves, fresh parsley, red pepper flakes, dried oregano, and salt in a compact food processor, ensuring an even distribution of ingredients.
- Blending: Pulse the mixture until finely chopped, creating a textured foundation for the sauce. Use a spatula to scrape down the processor sides, guaranteeing uniform consistency.
- Liquid Integration: Gradually stream extra virgin olive oil and red wine vinegar into the processor while continuing to blend, transforming the mixture into a smooth, slightly rustic sauce with visible herb fragments.
- Flavor Refinement: Taste and adjust the sauce’s flavor profile by introducing additional salt or a splash of vinegar to achieve a harmonious balance of tangy and herbaceous notes.
- Resting: Transfer the red chimichurri sauce to a serving container and allow the flavors to meld and intensify for 10-15 minutes before serving, ensuring a complex and robust taste experience.
Notes
- Optimize Pepper Roasting: Ensure red peppers are thoroughly roasted and slightly charred for a deeper, smokier flavor profile that elevates the entire sauce.
- Balance Herb Proportions: Finely chop parsley to distribute evenly, preventing large herb chunks and creating a more consistent texture throughout the sauce.
- Control Vinegar Intensity: Add red wine vinegar gradually, tasting as you go to prevent overpowering the delicate roasted pepper and herb notes.
- Resting Time Matters: Let the chimichurri sit for 10-15 minutes before serving to allow flavors to meld and develop a more complex, harmonious taste.
- Prep Time: 10 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 9
- Calories: 91
- Sugar: 1 g
- Sodium: 103 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg