Zesty Smoky Red Chimichurri

Elevate your meals with this Smoky Red Chimichurri, a vibrant, herb-packed sauce bursting with zesty flavor and smoky depth. Fresh parsley and cilantro combine with garlic, red onion, and smoked paprika to create a sauce that’s perfect for drizzling over grilled meats, roasted vegetables, or even as a dipping sauce. Quick to make and full of bold flavors, this chimichurri adds a fresh, spicy kick to any dish.

Why You’ll Love This Recipe

• Bright, zesty flavor with a subtle smoky kick
• Quick and easy to prepare in just 15 minutes
• Versatile: use as a sauce, marinade, or condiment
• Fresh herbs give a vibrant, visually appealing color
• Adjustable heat to suit your taste

Ingredients

For the Sauce

• 1 bunch fresh parsley, finely chopped – Provides a bright, herbaceous base
• 1 bunch fresh cilantro, finely chopped – Adds fresh, citrusy notes
• 4 cloves garlic, minced – Brings pungent, savory depth
• 1/2 cup red onion, finely chopped – Adds mild sweetness and crunch
• 1/2 cup olive oil – Creates a rich, cohesive sauce
• 2 tablespoons red wine vinegar – Adds tangy brightness
• 1 tablespoon smoked paprika – Delivers smoky, earthy flavor
• 1 teaspoon red pepper flakes – Adjustable heat
• Salt and pepper, to taste – Balances flavors

How to Make Smoky Red Chimichurri

Prepare the Herbs

In a large mixing bowl, finely chop the fresh parsley and cilantro to create a bright, uniform base.

Add Aromatics

Add the minced garlic and finely chopped red onion to the herbs. Stir gently to combine.

Season and Flavor

Sprinkle in smoked paprika and red pepper flakes, adjusting heat to your preference. Season with salt and pepper and mix thoroughly.

Combine with Oil and Vinegar

Pour in olive oil and red wine vinegar. Whisk or stir until all ingredients are evenly coated and the sauce is well-blended.

Rest and Taste

Allow the chimichurri to rest at room temperature for about 10 minutes to let flavors meld. Taste and adjust seasoning if needed.

Store

Store in an airtight container in the refrigerator for up to a week. Freeze in ice cube trays for easy portioning if desired.

Tips for Success

• Chop parsley and cilantro uniformly for consistent texture
• Taste as you go to balance smokiness, tang, and heat
• Let the sauce rest to fully develop flavors
• Use high-quality olive oil for the best flavor
• Adjust red pepper flakes to control spice level

Equipment Needed

• Mixing bowl
• Knife and cutting board
• Whisk or spoon for stirring
• Airtight container for storage
• Ice cube trays (optional) for freezing portions

Serving Suggestions

• Drizzle over grilled steak, chicken, or shrimp
• Toss with roasted vegetables or roasted potatoes
• Use as a dipping sauce for bread or empanadas
• Mix into rice or quinoa for a flavorful side dish

FAQs

Can I make this sauce ahead of time?
Yes, it tastes even better after resting for a few hours to allow flavors to meld.

How long does it last?
Store in an airtight container in the fridge for up to one week.

Can I freeze chimichurri?
Yes, pour into ice cube trays for easy, single-serving portions and freeze.

How spicy is this sauce?
The heat can be adjusted by adding more or less red pepper flakes.

Can I omit cilantro?
Yes, substitute extra parsley or add fresh basil for a different twist.

Final Thoughts

This Smoky Red Chimichurri is a quick, vibrant, and versatile sauce that transforms any meal with its bright herbs, zesty tang, and subtle smoky kick. Perfect for grilling season or anytime you want to add a fresh, bold flavor to your dishes, this sauce is simple to make and endlessly adaptable.

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