Best 3 Red Pepper Chimichurri Recipes
Indulge in a vibrant culinary journey with our collection of Red Pepper Chimichurri recipes, a flavorful condiment that adds a spicy kick to any dish. Discover a variety of preparations, each offering a unique twist on this classic Argentinian sauce. From a classic Red Pepper Chimichurri to a Spicy Red Pepper Chimichurri, and even a Vegan Red Pepper Chimichurri, our recipes cater to diverse preferences and dietary needs.
Unleash your inner chef with our detailed instructions and helpful tips, ensuring you create a mouthwatering Red Pepper Chimichurri every time. Pair it with grilled meats, roasted vegetables, or even as a marinade for a tantalizing burst of flavor.
Our Red Pepper Chimichurri recipes are not only delicious but also versatile, allowing you to experiment and create your signature sauce. With its vibrant red hue and zesty aroma, this condiment is sure to elevate your culinary creations and leave a lasting impression on your taste buds. So, gather your ingredients, get ready to embark on a flavor-filled adventure, and let's dive into the world of Red Pepper Chimichurri!
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:
- Choose ripe and flavorful red peppers: These will give your chimichurri a vibrant color and taste.
- Roast the red peppers before using them: Roasting intensifies their flavor and makes them easier to blend.
- Use a food processor or blender to make the chimichurri: This will help create a smooth and consistent sauce.
- Adjust the ingredients to your taste: If you like things spicy, add more chili flakes. If you prefer a milder flavor, use less.
- Let the chimichurri rest for at least 30 minutes before serving: This will allow the flavors to meld together.
- Serve the chimichurri with grilled meats, fish, or vegetables: It's also great as a dipping sauce for empanadas or tacos.
Conclusion:
Red pepper chimichurri is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to spice up your meal, give red pepper chimichurri a try.
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