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Top-down view of Smoky Red Chimichurri Sauce in a small ceramic bowl showing thick texture and oil bubbles. (Smoky Red Chimichurri Sauce)

Smoky Red Chimichurri Sauce: The Bold, Chunky Grilling Essential

A vibrant and smoky twist on the classic Argentinian sauce. This chunky red chimichurri features roasted red peppers, garlic, and smoked paprika suspended in a glistening olive oil base, perfect for grilled meats and vegetables.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1.5 cups
Course: Condiment, Sauce
Cuisine: Argentinian, Latin American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Chimichurri Components
  • 1 cup (225g) Roasted red peppers Pat dry and finely minced
  • 3/4 cup (180ml) Extra virgin olive oil High quality for best flavor
  • 1/4 cup (60ml) Red wine vinegar
  • 1/2 cup (30g) Fresh flat-leaf parsley Finely chopped
  • 5 cloves Garlic Finely minced
  • 1 tbsp (7g) Smoked paprika Use Pimentón for best results
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (1g) Red pepper flakes
  • 1 tsp (6g) Kosher salt To taste
  • 1/2 tsp (1g) Black pepper Freshly cracked

Equipment

  • 1 Chef's Knife Required for hand-mincing the texture.
  • 1 Ceramic Mixing Bowl Non-reactive for the vinegar base.

Method
 

Preparation
  1. Pat the roasted red peppers dry to remove excess moisture. Finely mince them by hand into small 1/8-inch bits to ensure a chunky, rustic texture.
  2. Finely chop the fresh parsley and mince the garlic cloves. Avoid using a press; hand-cutting preserves the integrity of the oil bubbles.
Assembly
  1. In a rustic ceramic bowl, combine the minced peppers, garlic, parsley, smoked paprika, oregano, red pepper flakes, salt, and black pepper.
  2. Stir in the red wine vinegar followed by the olive oil. Mix until the paprika is dissolved and the ingredients are evenly suspended in a glistening oil base.
  3. Allow the sauce to sit for at least 20-30 minutes at room temperature. This allows the flavors to meld and the oil to infuse with the smoky aromatics.

Notes

Use high-quality pimentón for the best smoky flavor profile.
Always serve at room temperature to ensure the olive oil remains in a glistening liquid state.