Red Chimichurri Sauce

A vibrant and versatile sauce perfect for transforming weeknight dinners and BBQs.

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Roast the red peppers under a broiler or directly on the stove until the skin is blackened on all sides (10-15 minutes).
Place the roasted peppers in a bowl and cover with a towel to steam for easier peeling.
Once cool, peel off the skin, remove seeds, and chop finely.
In a mixing bowl, combine the chopped roasted red pepper, parsley, oregano, garlic, smoked paprika, and red pepper flakes (if using).
Stir in the red wine vinegar and olive oil. Season with salt and pepper to taste.
Adjust vinegar and oil as needed for tanginess and richness.
For a smoother consistency, pulse the mixture in a blender or food processor. If preferred chunky, leave it as is.
Allow the chimichurri to rest for at least 30 minutes to let flavors meld together.
Taste again before serving and adjust seasoning as needed.

Chimichurri often tastes better the next day; it’s great as a dip, marinade, or sandwich spread.