Ingredients
- Red Bell Peppers
- Fresh Parsley
- Garlic
- Red Grape Vinegar
- Olive Oil
- Smoked Paprika
- Oregano
- Salt and Pepper
Instructions
- Step 1: Roast the Peppers: Start by preheating your oven to 400°F (200°C). Halve the red bell peppers, remove seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes until their skins are blistered and charred. This step brings out their natural sweetness!
- Step 2: Prepare the Herbs: While your peppers are roasting, chop a generous handful of fresh parsley. Make sure to remove any tough stems. You want those vibrant green leaves! Set aside as we’ll incorporate these into our chimichurri later for that fresh kick.
- Step 3: Blend it All Together: Once your peppers have cooled enough to handle, peel off their skins and chop them roughly. In a food processor, combine the roasted peppers, chopped parsley, garlic cloves, smoked paprika, oregano, red grape vinegar, salt, and pepper. Pulse until everything is finely chopped but still slightly chunky for texture!
- Step 4: Emulsify with Olive Oil: Add olive oil gradually while blending to create a smooth yet textured sauce. This will help emulsify all those glorious flavors together! Taste your chimichurri and adjust seasoning if necessary—more salt or vinegar might do wonders!
- Step 5: Let it Rest (Optional but Recommended): If you can resist munching on it right away (which is quite challenging), let your Smoky Red Chimichurri sit in the fridge for at least an hour. This allows all those fantastic flavors to meld together beautifully!
Notes
- For optimal freshness, store your Smoky Red Chimichurri in an airtight container in the refrigerator, where it can last for up to a week. When ready to enjoy, simply give it a good stir; no reheating is needed since this sauce is delicious served cold or at room temperature. Drizzle it over grilled meats, roasted vegetables, or even as a zesty topping for sandwiches to elevate your meals with its vibrant flavors. For an extra depth of flavor, consider adding a pinch of chili flakes to the chimichurri blend for a subtle kick that complements the smokiness of the paprika beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American