Zesty Smoky Red Chimichurri Recipe

Introduction

This zesty smoky red chimichurri is a vibrant, flavorful sauce that can instantly elevate grilled meats, roasted vegetables, or even sandwiches. With fresh herbs, smoky paprika, and a touch of heat, it’s a versatile condiment that brightens any dish.

Ingredients

• 1 bunch fresh parsley (finely chopped)
• 1 bunch fresh cilantro (finely chopped)
• 4 cloves garlic (minced)
• 0.5 cup red onion (finely chopped)
• 0.5 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon red pepper flakes (adjustable)
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: In a large mixing bowl, finely chop the fresh parsley and cilantro to create a bright green base.
2. Step 2: Add the minced garlic and chopped red onion to the herbs and stir gently to combine.
3. Step 3: Sprinkle in the smoked paprika and red pepper flakes, adjusting the heat to your preference. Season with salt and pepper, then mix well.
4. Step 4: Pour in the olive oil and red wine vinegar, stirring thoroughly until all ingredients are well-coated.
5. Step 5: Taste your chimichurri and adjust seasoning with additional salt, pepper, or red pepper flakes if needed.
6. Step 6: Let the chimichurri rest for about 10 minutes at room temperature to allow the flavors to meld.

Tips & Variations

• Use smoked paprika for a deep smoky flavor or substitute with regular paprika for a milder version.
• Adjust red pepper flakes carefully to match your heat tolerance; omit entirely for no spice.
• Freeze extra portions in ice cube trays for easy thawing and use later.

Storage

Store your chimichurri in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions in ice cube trays and transfer the frozen cubes to a freezer-safe bag. Thaw in the fridge overnight before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh parsley and cilantro?

Fresh herbs are essential for the bright, vibrant flavor of chimichurri. Dried herbs won’t provide the same freshness and may alter the texture, so fresh is recommended.

How spicy will the chimichurri be with red pepper flakes?

The heat depends on how much red pepper flakes you add. Start with 1 teaspoon and adjust according to your preference. You can also omit it if you prefer no spice.

Zesty Smoky Red Chimichurri Recipe

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★★★★★

4.8 from 75 reviews

This Zesty Smoky Red Chimichurri is a vibrant and flavorful sauce that combines fresh parsley and cilantro with smoky paprika and a touch of heat from red pepper flakes. Perfect for elevating grilled meats, roasted vegetables, or as a zesty marinade, this easy no-cook chimichurri adds a bold and fresh kick to any dish.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Approximately 1.5 cups 1x
• Category: Sauce
• Method: No-Cook
• Cuisine: Argentinian
• Diet: Gluten Free

Ingredients

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Herbs and Vegetables

• 1 bunch fresh parsley (finely chopped)
• 1 bunch fresh cilantro (finely chopped)
• 4 cloves garlic (minced)
• 0.5 cup red onion (finely chopped)

Liquids and Seasonings

• 0.5 cup olive oil (as base)
• 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon red pepper flakes (adjustable)
• Salt, to taste
• Pepper, to taste

Storage

• 1 container airtight container (for storing in the fridge)
• Ice cube trays (for freezing portions)

Instructions

1. Prepare the Herbs: In a large mixing bowl, finely chop the fresh parsley and cilantro, creating a bright green base for your chimichurri.
2. Add Garlic and Onion: Introduce the minced garlic and finely chopped red onion to the herb mixture; stir gently to combine evenly.
3. Season the Mixture: Sprinkle in the smoked paprika and red pepper flakes, adjusting the amount based on your preferred heat level. Season with salt and pepper, then mix thoroughly to blend the flavors.
4. Incorporate Liquids: Pour in the olive oil and red wine vinegar, mixing everything thoroughly until all ingredients are evenly coated with the sauce base.
5. Taste and Adjust: Sample your chimichurri and adjust seasoning with additional salt, pepper, or red pepper flakes if necessary to suit your taste.
6. Let the Flavors Meld: Allow the chimichurri to rest for about 10 minutes at room temperature, giving time for the flavors to meld and develop depth.
7. Store Properly: If you are not using the chimichurri immediately, transfer it to an airtight container and refrigerate for up to one week. For longer storage, freeze portions in ice cube trays.

Notes

• Chimichurri is best when allowed to rest, as this enhances the flavor meld between fresh herbs and smoked paprika.
• Adjust the red pepper flakes to control the heat – start with less and add more to taste.
• Use fresh herbs for vibrant flavor; dried herbs will not deliver the same freshness.
• Freezing chimichurri in ice cube trays allows you to thaw small portions conveniently for future use.
• This sauce pairs exceptionally well with grilled meats, roasted vegetables, or as a marinade.

Keywords: Chimichurri, Smoky Chimichurri, Red Chimichurri, Sauce, Marinade, Argentinian Sauce, Grilled Meat Sauce, Fresh Herb Sauce