Smoky Red Chimichurri Sauce Recipe (Easy Chimichurri with Roasted Peppers)
this smoky red chimichurri sauce recipe made with roasted red peppers, garlic, and herbs. A bold, easy sauce perfect for grilled meats, vegetables, and sandwiches.
Equipment
- Baking sheet (for roasting peppers)
- Blender or food processor
- Mixing bowl
- Skillet or oven (for stuffed proteins/veggies)
- Airtight jar for storage
Ingredients
- Red bell peppers (roasted)
- Garlic cloves (roasted)
- Olive oil (extra virgin)
- Red wine vinegar
- Smoked paprika
- Fresh parsley and oregano
- Salt & pepper
- Optional: cheese, breadcrumbs, or herbs for stuffing mixture
Instructions
- Roast Peppers & Garlic: Roast red peppers and garlic until charred and tender.
- Blend Sauce: Combine roasted peppers, garlic, olive oil, vinegar, smoked paprika, and herbs in a blender. Pulse until smooth but textured.
- Prepare Stuffing Mixture: Mix sauce with optional cheese or breadcrumbs if using as stuffing.
- Stuff Proteins or Vegetables: Butterfly chicken breasts, slit fish fillets, or hollow vegetables. Fill with chimichurri mixture.
- Cook: Grill or bake until proteins are cooked through and vegetables are tender.
- Serve: Drizzle extra sauce over the finished dish. Garnish with parsley or lemon zest.
Notes
- Use freshly roasted peppers for deeper flavor.
- Freeze sauce in ice cube trays for quick future use.
- Adjust vinegar for brightness and oil for richness.
- Great for grilling season—pairs beautifully with beef, chicken, or seafood.
- Vegetarian-friendly: stuff mushrooms, zucchini, or eggplant.
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