In a small bowl, combine the roasted red peppers, shallot, garlic, and parsley.
Whisk together olive oil, red wine vinegar, lemon juice, and paprika.
Stir the olive oil into the red pepper mixture.
Mix to combine.
Season with salt and pepper to taste.
Spoon over meats, fish, roasted or grilled veggies, and more!
Notes
Substitute jalapeno for the Fresno and add more or less to your spice liking.Feel free to add a pinch of minced fresh cilantro for pop too!Store in an airtight container in the fridge for up to 4 days. Shake well before opening and using again. Allow the red chimichurri sauce to come to room temperature, so the oil liquefies, before serving.