Chimichurri Rojo (Red Chimichurri)

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor profile, while dried parsley is more economical.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste, while white vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

fresh oregano

🥗Healthier: dried oregano

💰Cheaper: mixed Italian herbs

Dried oregano is more shelf-stable, while mixed herbs can be cost-effective.

Preheat the grill to the highest heat.

Generously brush olive oil over the red sweet pepper and large tomato.

Grill the pepper and tomato for about 10 minutes, turning occasionally to char them all around.

Peel and finely mince 2 cloves of garlic and set aside in a mixing bowl.

Finely chop 1/2 cup of parsley and add it to the mixing bowl with the garlic.

Remove the tomato from the grill once the skin has blistered and the flesh softened, then peel off the skin and chop the tomato finely.

Alternatively, use a food processor to break down the tomato if preferred.

Once the pepper is charred on all sides, remove it from the grill and place it in a bowl or container, sealing it with plastic film to steam for about 5 minutes.

Remove the stem and core of the pepper, then peel off the blistered and charred skin.

Chop the pepper finely, removing the seeds as you go, and place it in the mixing bowl with the garlic and parsley.

Add 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried chili flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly cracked black pepper to the mixing bowl.

Add 1 1/2 tablespoons of red wine vinegar and 4 tablespoons of extra virgin olive oil to the mixing bowl.

Mix the ingredients together with a spatula until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary