Go Back

Smoky Red Chimichurri

A vibrant, glossy, and spicy Argentinian condiment packed with fresh herbs, garlic, and smoked paprika. Perfect for grilled meats and roasted vegetables.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Condiment, Sauce
Cuisine: Argentinian, South American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Fresh Herbs & Veg
  • 1 bunch fresh parsley finely chopped
  • 0.5 bunch fresh cilantro finely chopped (optional)
  • 4 cloves garlic finely minced
  • 1 small shallot minced
  • 0.5 cup red bell pepper minced very fine
Liquid & Spices
  • 0.75 cup extra virgin olive oil high quality
  • 0.33 cup red wine vinegar
  • 1 tbsp smoked paprika
  • 1 tsp red chili flakes adjust to taste
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Chef's Knife
  • Cutting board
  • Mason Jar or Glass Bowl
  • Whisk or Fork

Method
 

  1. Wash parsley and cilantro thoroughly and dry them completely. Water will ruin the texture of the sauce.
  2. Finely chop the herbs, and mince the garlic, shallot, and red bell pepper into uniform small pieces.
  3. In a mixing bowl or mason jar, combine all the chopped vegetables and herbs.
  4. Add the red wine vinegar, salt, oregano, cumin, chili flakes, and smoked paprika to the herb mixture.
  5. Pour in the extra virgin olive oil and whisk gently with a fork to combine. Do not over-mix; you want the oil to look glossy and separate slightly.
  6. Taste and adjust salt or chili flakes if needed.
  7. Let the sauce sit at room temperature for at least 30 minutes before serving to allow flavors to meld.
  8. Store in the refrigerator for up to 2 weeks. Bring to room temperature before serving if oil solidifies.

Notes

For a smoother sauce, you can pulse the ingredients in a food processor, but be careful not to turn it into a paste. The authentic version is hand-chopped.