This smoky red chimichurri sauce has become my new favorite sauce! It’s crazy easy and it goes on everything! I mean every.thing.
I’ve smoked baby potatoes with it, used it on shoulder tender and ribeye, smeared it on cod and baked it. It just wants to be friends with everything.
And while I do love, love green chimichurri, this one seems…simpler somehow. Not that the green one is difficult at all, but you do need a lemon for it and I don’t always have that around. I’m not gonna use bottled lemon for a fresh chimi. So then I have to go to the store, blah, blah, blah… You know the drill.
Holy mackerel! I just tasted this again with a cracker after sitting for about 8 hours and it is AMAZING. This sauce is a rockstar. – S. Evans
With this smoky red chimichurri I usually have everything on hand so I can whip it up anytime. And it gets better as it sits, with almost anything I’ve found. Except dead fish.
Make this one up head to head with the green chimichurri and see which one you like better!
Smoky Red Chimichurri Sauce
- 6 cloves garlic
- 2 large shallots
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar sub white wine vinegar in a pinch
- 1/4-1/2 cup chopped fresh parsley or cilantro, or a mixture of both
- 1 tablespoon sweet smoked paprika
- 1 teaspoon chipotle chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 – 1/2 tablespoon red pepper flakes
If Using a Food Processor: (which is my preference)
Add the garlic cloves and chunked shallots into the processor. Pulse until it starts to get chopped, but not too much. Keep it chunky.
Add the olive oil, vinegar, parsley/cilantro, paprika, chipotle powder, salt, cumin and red pepper flakes. Pulse until it combines and comes together. You don’t want to turn it into liquid, you just want to chop all this up but still has some texture.
That’s it! It’s ready to eat now and is absolutely delicious, but the flavors will get better once they hang out and get to know each other.
Without a Food Processor:
Finely mince the garlic, and shallots. Add to a large bowl. Finely chop the parsley/cilantro. Add that to the garlic and shallots. Add the oil, vinegar, and all the spices. Stir to combine well. As above, it’s delicious on the spot, but better when you let the flavors hang out a while.
This is a very, VERY forgiving recipe. The amounts are…loose. I never measure my herbs out. I just use what I have, or tear off a fist full of each and throw it in my processor. You can use all parsley, all cilantro, but the mixture of the two is my favorite!
The red pepper flakes are optional if you’re not into heat, but even at 1/2 tablespoon, it’s not too spicy at all. We put this on everything – everything!