A smoky, spicy roasted red pepper chimichurri sauce featuring bold flavors from fresh parsley, garlic, vinegar, and olive oil combined with the sweet depth of fire-roasted peppers. Perfect as a marinade, drizzle, or dip, this vibrant condiment elevates grilled vegetables, meats, or crusty bread.

Why You’ll Love This Recipe

• Bright and flavorful: combines traditional chimichurri freshness with the rich sweetness of roasted peppers.
• Versatile: perfect as a sauce, dip, or marinade for everything from grilled fish to roasted veggies.
• Simple prep: comes together in minutes with straightforward ingredients and a food processor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large roasted red bell peppers, peeled and deseeded
• 1 cup fresh parsley, chopped
• 3 cloves garlic
• ¼ cup red wine vinegar
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ cup extra-virgin olive oil
• Salt and black pepper, to taste

directions

1. Place roasted red peppers, parsley, and garlic in a food processor or blender.
2. Pulse a few times until the ingredients are roughly chopped.
3. Add red wine vinegar, crushed red pepper flakes, smoked paprika, ground cumin, salt, and black pepper.
4. With the processor running, drizzle in olive oil gradually until the mixture combines into a slightly chunky sauce.
5. Taste and adjust seasoning as needed.
6. Let the sauce rest at room temperature for 20–30 minutes to allow flavors to meld before serving.

Servings and timing

• Makes: approximately 1 ½ cups of sauce, enough for 6–8 servings as a condiment
• Prep time: about 10 minutes
• Total time: approximately 30–40 minutes (including resting time)

Variations

• Skip the blender: finely chop ingredients by hand for a chunkier texture.
• Lighter version: use roasted yellow or orange peppers for a sweeter, less smoky taste.
• Add herbs: fold in fresh cilantro or oregano for extra herbaceous complexity.
• Spice boost: add chopped jalapeño or increase chili flakes for more heat.
• Acid swap: substitute sherry or balsamic vinegar for a nuanced flavor twist.

storage/reheating

• Store in an airtight container in the refrigerator for up to 5 days.
• Bring to room temperature before serving to restore fresh flavor.
• If olive oil solidifies when chilled, gently warm in a bowl of warm water or let sit at room temperature until liquid.

FAQs

1. Can I use jarred roasted peppers?

Yes—just ensure they free from excess oil or brine. Rinse and pat dry before use.

2. Is this chimichurri spicy?

It has a mild, pleasant heat from the crushed red pepper flakes. Adjust to taste or omit for mild flavor.

3. Can I make it ahead of time?

Absolutely. Flavor deepens when made a few hours in advance or even the night before.

4. What can I serve it with?

Excellent on grilled meats, roasted vegetables, baked fish, or simply as a bread dip.

5. Can I freeze this sauce?

Yes—freeze in an airtight container or ice-cube tray for up to 3 months. Thaw overnight in the refrigerator.

6. How chunky should it be?

It should retain some texture—almost slightly coarse, but well blended.

7. Could I use fresh bell peppers instead of roasted?

Yes, but roasting enhances the flavor significantly; fresh peppers yield a crisper but milder sauce.

8. Is this vegan and gluten-free?

Yes—naturally suitable for both diets.

9. Can I substitute the parsley?

You can swap some parsley for cilantro, oregano, or basil, though parsley is traditional for texture and freshness.

10. Can I double the recipe?

Yes—use a larger processor or blend in batches for consistent texture.

Conclusion

This Roasted Red Pepper Chimichurri offers a vibrant fusion of smoky, herby, and tangy flavors—quick to prepare and endlessly versatile. Whether used as a sauce, dip, or marinade, it brings lively spice and color to your dishes. Make it ahead, store with ease, and enjoy a flavorful boost anytime.

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