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Red Pepper Chimichurri

Rated as 4.65 out of 5 Stars

"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."
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Ingredients

20 m servings 56 cals
Original recipe yields 40 servings (5 Cups)

Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 56 calories; 5.7 g fat; 1 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 453 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 talapi...

Most helpful critical review

I followed the recipe exactly as written except cut the olive oil in half as per another review. This sauce is unbelievably salty. I will try it again & cut the salt by 2 tablespoons. I thin...

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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 talapi...

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 al...

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 resu...

THIS IS THE AWESOME!! USED ON PORK SHOULDER. CHICKEN TACOS. MAKE A BUNCH AND STORE BECAUSE IT GETS BETTER AND BETTER. HIGHLY RECOMMEND THIS RECIPE

I marinated a couple chicken breasts (not before reserving some to eat later with plantains) and threw them on the grill. It was some of the best chicken I've done on the grill. Very moist. E...

This had good flavor, but was very thin so I can't see it being used as a dip. Also very oily. Perhaps I didn't add enough parsley, but I was not sure at all how much a "bunch" is. I would c...

AWESOME! VERY GOOD ON SALMON & CHICKEN!

Loved it...awesome~!

fabulous!