Best 3 Red Pepper Chimichurri Recipes
Red pepper chimichurri is a vibrant and flavorful Argentinian sauce that adds a spicy kick to grilled meats, roasted vegetables, and empanadas. Made with a blend of red peppers, parsley, cilantro, garlic, olive oil, and red wine vinegar, this sauce is both easy to make and versatile. Whether you prefer a smooth or chunky texture, red pepper chimichurri can be adjusted to your liking with a few simple swaps. So, fire up the grill or preheat your oven, because it's time to dive into the world of red pepper chimichurri and discover the perfect recipe for your next culinary adventure!
Check out the recipes below so you can choose the best recipe for yourself!
RED PEPPER CHIMICHURRI
This tasty vegetarian sauce is an extremely versatile condiment. Great on sandwiches, in place of enchilada sauce, or used as a marinade. We put this stuff on practically everything! The recipe may seem rather involved but is really quite simple.
Provided by chel79
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
- Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
- Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.
Nutrition Facts : Calories 56 calories, Carbohydrate 1 g, Fat 5.7 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 453.4 mg, Sugar 0.2 g
RED PEPPER CHIMICHURRI
A chimichurri recipe that is a bit different form the usual green sauce. Put this on anything needing a bit of oomph- grilled meats, vegetables, sandwiches, scrambled eggs, really just about anything. Cooking time is time in the fridge, letting the flavors blend.
Provided by IngridH
Categories Vegetable
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature.
- Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
- Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salt water mixture. Cover and refrigerate for 2 hours to allow the flavors to blend. Sauce can be kept refrigerated in an airtight container for 2 weeks.
Nutrition Facts : Calories 51.5, Fat 5.5, SaturatedFat 0.8, Sodium 572.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1
RED PEPPER CHIMICHURRI
Categories Pepper Leafy Green Condiment/Spread
Number Of Ingredients 13
Steps:
- Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
- Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
- Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow.
- Sauce can be kept refrigerated in an airtight container for 2 weeks.
Tips:
- Use fresh, ripe red peppers for the best flavor. Roasting the peppers before blending enhances their sweetness and smokiness.
- Use a food processor or blender to achieve a smooth and emulsified sauce. Pulse the ingredients in short bursts to avoid over-processing.
- Adjust the heat level of the chimichurri by varying the amount of red pepper flakes or chili peppers used. For a milder sauce, omit the red pepper flakes or use fewer chili peppers.
- Fresh herbs like cilantro, parsley, and mint add a refreshing and aromatic touch to the chimichurri. Use a combination of herbs to create a complex flavor profile.
- Red pepper chimichurri is a versatile sauce that can be used as a marinade, dipping sauce, or condiment. Experiment with different uses to find your favorite way to enjoy it.
Conclusion:
Red pepper chimichurri is a vibrant and flavorful sauce that adds a touch of heat and freshness to any dish. Its versatility makes it a perfect accompaniment to grilled meats, roasted vegetables, or even as a dipping sauce for empanadas or chips. With its bold and herbaceous flavor, red pepper chimichurri is sure to become a new favorite in your kitchen. So next time you're looking for a delicious and easy-to-make sauce, give red pepper chimichurri a try – you won't be disappointed!
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