Red Pepper Chimichurri: A Vibrant Twist on a Classic

There are few condiments that possess the sheer versatility and bright, herbaceous punch of a well-made chimichurri. For me, it’s a flavor that instantly transports me to sun-drenched afternoons, grilling outdoors with friends. This particular red pepper chimichurri, however, holds a special place in my heart. It’s a vibrant, slightly sweet, and deeply flavorful departure from the traditional green version, born out of a desire to add an extra layer of complexity to grilled halloumi one summer evening. The roasted sweetness of the peppers melded so beautifully with the pungent garlic and tangy vinegar, creating a sauce that was almost an event in itself, a delightful surprise that has since become a staple in my kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: N/A (chilling time)
• Total Time: 2 hours 10 minutes (includes chilling)
• Servings: 20
• Yield: Approximately 2 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

Here’s what you’ll need to create this dazzling sauce:

• 1 ½ tablespoons kosher salt
• ½ cup warm water
• 1 large bunch flat-leaf Italian parsley, stems removed, roughly chopped
• 3 garlic cloves, peeled
• ½ cup extra virgin olive oil
• ½ cup roasted red pepper, coarsely chopped (from a jar is perfectly fine, just ensure they are well-drained)
• 1 tablespoon sweet paprika
• 1 tablespoon fresh oregano, chopped
• 1 ½ teaspoons crushed red pepper flakes
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ¼ cup distilled white vinegar
• 1 tablespoon red wine vinegar

Equipment Needed

• Small bowl
• Food processor
• Large mixing bowl
• Airtight container for storage

Instructions

Creating this vibrant chimichurri is a straightforward process, with the magic truly happening as the flavors meld in the refrigerator.

1. In a small bowl, whisk together the kosher salt and warm water. Stir until the salt has completely dissolved. Set this mixture aside to cool to room temperature. This step is important as hot water can dull the fresh flavors of the herbs.
2. Prepare your aromatics and herbs for the food processor. Combine the flat-leaf parsley, garlic cloves, and extra virgin olive oil in the bowl of your food processor.
3. Pulse the food processor several times. Your goal here is to chop up the parsley and garlic into smaller pieces, but not to create a paste. You want some texture.
4. Now, add the remaining flavor components to the food processor: the roasted red peppers, sweet paprika, chopped fresh oregano, crushed red pepper flakes, ground black pepper, ground cumin, distilled white vinegar, and red wine vinegar.
5. Continue to pulse the food processor. Process until the ingredients are well combined, but importantly, still chunky. Avoid over-processing; a slightly rustic texture is desirable for chimichurri.
6. Transfer the contents of the food processor into a large mixing bowl.
7. With the salt water mixture now at room temperature, slowly stir it into the chimichurri in the mixing bowl. Ensure it’s well incorporated.
8. Cover the mixing bowl tightly and refrigerate for at least 2 hours. This chilling time is crucial for allowing the flavors to meld and deepen, transforming the individual ingredients into a harmonious sauce.
9. Once chilled, your red pepper chimichurri is ready to be served. It can be kept refrigerated in an airtight container for up to 2 weeks.

Expert Tips & Tricks

To elevate your red pepper chimichurri from delicious to truly exceptional, consider these professional insights:

• Quality of Ingredients Matters: Since chimichurri is largely uncooked, the freshness and quality of your ingredients will shine through. Use the freshest parsley and good quality extra virgin olive oil for the best results.
• Don’t Fear the Food Processor: While a knife can be used, a food processor makes quick work of chopping herbs and garlic, ensuring a more uniform texture. Just be mindful not to over-process into a watery purée.
• The Chill is Key: While you can technically use it immediately, allowing the chimichurri to chill for at least 2 hours, and ideally longer, makes a significant difference in flavor development. The longer it sits, the more integrated and complex the taste becomes.
• Adjusting the Heat: If you prefer a milder sauce, reduce or omit the crushed red pepper flakes. For a spicier kick, you can add a touch more or even a small, finely minced fresh chili pepper (like a jalapeño, seeds removed for less heat).
• Vinegar Balance: The combination of white and red wine vinegar provides a balanced acidity. Taste and adjust if you prefer a sharper or milder tang.

Serving & Storage Suggestions

This red pepper chimichurri is incredibly versatile. It’s a natural partner for grilled or roasted meats, poultry, and fish, adding a burst of freshness and tang. However, don’t limit yourself! Try it drizzled over grilled halloumi or firm tofu, dolloped onto sandwiches or burgers, or even stirred into scrambled eggs or grain bowls. Its bright flavor cuts through richness beautifully.

For storage, transfer any leftover chimichurri into an airtight container. It will keep well in the refrigerator for up to 2 weeks. The olive oil will solidify slightly when chilled, but this is normal. Simply let it sit at room temperature for a few minutes before serving, or give it a quick stir.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this red pepper chimichurri. Please note that these are estimates and can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	51.5	N/A
Calories from Fat	N/A	49%
Total Fat	5.5 g	8%
Saturated Fat	0.8 g	3%
Cholesterol	0 mg	0%
Sodium	572.3 mg	23%
Total Carbohydrate	0.6 g	0%
Dietary Fiber	0.2 g	1%
Sugars	0.1 g	0%
Protein	0.1 g	0%

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment:

• Herb Variations: If fresh oregano is unavailable, you can use dried, but use it sparingly (about 1 teaspoon dried to 1 tablespoon fresh). You could also experiment with adding a small amount of fresh cilantro for a different herbaceous note.
• Pepper Options: While roasted red peppers provide a lovely sweetness, you could try using roasted sweet bell peppers of other colors, or even a small amount of roasted pimientos for a milder flavor.
• For a Thicker Sauce: If you desire a slightly thicker consistency, you can reduce the amount of white vinegar slightly, or allow it to chill for an extended period.

FAQs

Q: Can I make this chimichurri without a food processor?
A: Absolutely! You can finely mince the parsley and garlic by hand, and then combine all the ingredients in a bowl and whisk vigorously. It will require a bit more elbow grease, but the result will still be delicious.

Q: How can I make this chimichurri less spicy?
A: To reduce the spice level, simply omit the crushed red pepper flakes or use only a pinch. You can also remove the seeds and membranes from any fresh chili you might consider adding.

Q: What’s the best way to store this chimichurri?
A: Store it in an airtight container in the refrigerator. The olive oil will help preserve it and can also prevent some oxidation.

Q: Can I freeze red pepper chimichurri?
A: While it’s best fresh, you can freeze it. However, the texture of the herbs might change slightly upon thawing. Thaw it in the refrigerator and give it a good stir.

Q: What is the purpose of the salt and water mixture?
A: The salt helps to draw out moisture from the herbs and peppers, and dissolving it in water ensures it’s evenly distributed throughout the sauce without creating a gritty texture. Letting it cool to room temperature prevents it from “cooking” the fresh ingredients.

Final Thoughts

This red pepper chimichurri is more than just a sauce; it’s a flavor enhancer, a vibrant splash of color, and a testament to how simple ingredients can be transformed into something truly special. I encourage you to make a batch and discover its magic for yourself. It’s the perfect companion for your next barbecue, a delightful addition to your weeknight meals, and a secret weapon in your culinary arsenal. Don’t be afraid to get creative and share your favorite ways to enjoy this delightful condiment!