Recipes

Red Chimichurri

Red chimichurri, also known as chimichurri rojo, is a smoky, earthy, and spicier take on the traditional green version. It’s bold, vibrant, and especially good with potatoes — but works just about anywhere you put it.

By Stephanie Banyas, Culinary Experience Manager

About 1 ½ cups

Ingredients

Directions

1 large red bell pepper
½ cup, plus 1 teaspoon neutral oil
3 cloves garlic, grated
¼ sherry vinegar
2 tablespoons sweet paprika
2 tablespoons Aleppo pepper flakes or Calabrian chili flakes
2 tablespoons dried oregano
2 teaspoons Diamond Crystal kosher salt
¼ cup packed fresh cilantro or flat leaf parsley leaves
1 tablespoon fresh lemon juice

Prepare the grill for direct cooking over a hot fire.

Rub the bell pepper with 1 teaspoon of the oil and grill until softened and blackened on all sides, about 10 minutes. Remove to a bowl, cover with a plate or foil and let sit for 15 minutes. Remove the skin, seeds and stem and coarsely chop.

Combine the red pepper, garlic, vinegar, paprika, chili flake, oregano, parsley and salt in the bowl of a food processor and pulse a few times to combine. With the motor running, stream in the remaining ½ cup of oil and lemon juice until the mixture is combined and slightly smooth (a bit of texture is fine).

Transfer the sauce to a bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld. The chimichurri can be made up to 2 days in advance and stored tightly covered in the refrigerator. Bring to room temperature before serving.