The oils in this chimichurri infuse with the lovely aroma of garlic, the heat of spicy red peppers, the sweetness of red bell peppers, the earthy notes of parsley, and the vibrant, refreshing acidity of vinegar and lemon juice. Don’t miss your chance to make this simple and delicious sauce your next trip to the grill.
Could This Be The Best Chimichurri Recipe
My husband is obsessed with chimichurri sauce. Any time he has a chance to dig into that stuff, he is pouring it over his meat, rice, heck, he would drink it if he could! When the plate is cleared out, he licks the freaking plate clean! If that’s not love, I don’t know what is.
Now… This chimichurri is not a traditional recipe. It doesn’t have red wine vinegar. It doesn’t use oregano. Depending on who’s asking, it shouldn’t have red bell peppers or red pepper flakes. But that’s the beauty of cooking; we have the freedom to make things the way we want to. So long as it tastes good, right?
Well, What Is It?
Chimichurri originates from Argentina and Uruguay, and it’s a loose herbed sauce that you typically serve with grilled meat. You can use it as a marinade, baste while cooking, or simply serve it over the top of grilled meat.
Helpful Tips For Making The BEST Chimichurri from an Argentinian Friend.
Chop the Parsley by hand. Why? It’s just better.
I use some vegetable oil because it doesn’t make you burp as much as olive oil. What? Mhm. Just accept it.
Chimichurri Sauce with Sweet Red Bell Peppers
- 1 cup curly parsley, minced ($0.22)
- 3 cloves garlic, minced ($0.15)
- 1/4 red bell pepper, diced ($0.14)
- 1/2 teaspoon red pepper flakes ($0.02)
- 1 tablespoon lemon juice ($0.03)
- 6 tablespoon olive oil ($0.90)
- 4 tablespoon vegetable oil ($0.12)
- 1/2 teaspoon Kosher Salt ($0.01)
- 1/4 teaspoon Pepper ($0.02)
- Start by preparing your ingredients: roughly mince parsley and garlic, and dice sweet peppers into small pieces.
- In an 8oz glass jar or small bowl, mix all the ingredients. Adjust salt and pepper to taste.