Zesty Smoky Red Chimichurri Recipe
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.
- 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
Scale
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
- Prepare the Herbs: In a large mixing bowl, finely chop the fresh parsley and cilantro, creating a bright green base for your chimichurri.
- Add Garlic and Onion: Introduce the minced garlic and finely chopped red onion to the herb mixture; stir gently to combine evenly.
- 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.
- Incorporate Liquids: Pour in the olive oil and red wine vinegar, mixing everything thoroughly until all ingredients are evenly coated with the sauce base.
- Taste and Adjust: Sample your chimichurri and adjust seasoning with additional salt, pepper, or red pepper flakes if necessary to suit your taste.
- 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.
- 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
Find it online: https://leofoster.com/zesty-smoky-red-chimichurri-recipe/
