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Roasted red pepper chimichurri

Roasted Red Pepper Chimichurri combines smoky roasted peppers with fresh herbs, garlic, and olive oil, creating a vibrant, flavour-packed sauce for meats, fish, and vegetables.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Dinner
Cuisine Argentine

Equipment

  • Blender

Ingredients
  

  • 1 jar roasted red peppers
  • 1 bunch fresh parsley
  • 3 garlic cloves
  • ½ tsp smoked paprika
  • ½ tsp crushed red chilli peppers
  • 1 small onion, chopped
  • 1½ tbsp jalapeno
  • 1 tsp harissa paste
  • 2 tbsp olive oil
  • ½ lemon juice

Instructions
 

  • Add all the ingredients into a blender. Pulse until mixture is minced, but not smooth.
  • Season to taste and refrigerate until ready to use.

Storage

  • Roasted red pepper chimichurri will last up to 2 weeks in the fridge when stored in an airtight container. For longer, store in the freezer for up to 3 months