Description
A vibrant, smoky twist on classic chimichurri made with fresh herbs, roasted red peppers, and warm spices. Perfect for drizzling, marinating, or elevating everyday meals.
Ingredients
1 cup fresh flat-leaf parsley, finely chopped (about 30 g)
1/2 cup fresh cilantro, finely chopped (about 15 g)
1/2 cup roasted red peppers, finely chopped (about 120 g)
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon red chili flakes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar (30 ml) or fresh lemon juice
1/2 cup extra virgin olive oil (120 ml)
Instructions
Finely chop parsley, cilantro, and roasted red peppers. Mince the garlic.
In a medium bowl, combine smoked paprika, cumin, red chili flakes, salt, and black pepper.
Add chopped herbs, roasted red peppers, and garlic. Stir well.
Pour in red wine vinegar or lemon juice and mix thoroughly.
Slowly drizzle in olive oil while stirring continuously until fully combined.
Let the sauce rest for at least 20 minutes before serving to allow flavors to develop.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving. For best flavor, allow the sauce to come to room temperature before using. Adjust spice and acidity to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes