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Close-up of Smoky Red Chimichurri Sauce in a white bowl showing the thick texture of pepper pulp and minced garlic.

Smoky Red Chimichurri Sauce: The Ultimate Bold and Rustic Topper

A rich, vibrant Smoky Red Chimichurri Sauce featuring roasted red pepper pulp, fresh parsley, and garlic in a glossy olive oil base. Perfect for grilled meats, tacos, and grain bowls.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Argentinian, Latin American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Sauce Components
  • 1 cup roasted red pepper pulp 200g, finely minced
  • 1/2 cup extra virgin olive oil 120ml, high quality
  • 1/2 cup fresh flat-leaf parsley 15g, finely chopped
  • 2 tablespoons red wine vinegar 30ml
  • 4 cloves garlic 12g, minced
  • 1 teaspoon red chili flakes 2g
  • 1/2 teaspoon cracked black pepper 1g
  • 1/2 teaspoon kosher salt 3g

Equipment

  • 1 Small White Ceramic Bowl For mixing and serving
  • 1 Sharp Chef's Knife For hand-chopping herbs and peppers

Method
 

Preparation
  1. Roast red peppers until charred, peel, and finely mince into a thick pulp. Place 1 cup (200g) in a bowl.
  2. Add finely chopped parsley and minced garlic to the pepper pulp.
  3. Pour in olive oil and red wine vinegar. Add chili flakes, black pepper, and salt.
  4. Stir gently until a glossy, viscous oil finish is achieved and the mixture is well-combined but rustic.

Notes

For best flavor, let the sauce sit for 20 minutes before serving.
Hand-chopping creates a superior rustic texture compared to food processors.