Search thousands of recipes reviewed by home cooks like you.

Red Pepper Chimichurri

Red Pepper Chimichurri

  • Prep

  • Ready In

chel79

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 40 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sonja
26
2/18/2008

First of all, Chel79 is correct that this sauce is good on ABSOLUTELY EVERYTHING. We LOVE it on chicken (either grilled, cooked in the oven, or a cold sandwich). Also good on salmon and talapia. Great as a taco chip dip, or with veggies. As far as the recipe goes, I followed it except put the roasted red peppers in a glass bowl covered with a lid for about 15 minutes, rather than in a plastic bag (don't care for the idea of the hot peppers in plastic). I cut the amount of olive oil in half, and still think it could be cut down more. Other than that, this stuff is fabulous, and everyone who has tried it, from teenagers to adults, LOVES it!! Try this!!! It's easy and ssssooooo good!!

vicsvoice
17
5/7/2009

This is a fantastic recipe! We cook large batches of it and freeze it in 1.5 cup portions. One portion is enough to cook 1-2 chickens in, and boy does it make that chicken taste good! You can also use it on any meaty type of fish. Delicious beyond words!

Ward
13
4/24/2008

This recipe is excellent - very easy to make and provides awesome flavour even if just used as a maranade for meat. I've used it with chicken, beef and pork tenderloin - all with excellent results! I even added a bit to rice when cooking and that worked well too! I also use it as a dip for pretty much anything - including Broccolli. It's a little spicy, but not hot - very nice flavouring. I'm going to try the green next!