Red Chimichurri
This smoky red chimichurri sauce recipe is full of bright spicy flavor that is begging to be spooned over steaks, meats, grilled veggies and more!
Servings: 16
Calories: 63kcal
Ingredients
- ¼ - ½ cup Roasted red peppers
- 1 Shallot minced
- 2 Garlic cloves, minced
- 1 Fresno pepper seeded, stemmed and minced
- 1 tbsp Parsley minced
- ½ cup extra virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Lemon juice
- ½ tsp Paprika
- Salt and pepper to taste
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 31mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg