Chipotle Chimichurri Sauce
Chipotle chimichurri sauce: a copycat red chimichurri of roasted red bell pepper and roasted garlic pulsed with cilantro, parsley, chipotle in adobo, smoked paprika, red wine vinegar, lime juice and olive oil. Makes 8 servings.
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Ingredients
- 1 medium red bell pepper roasted in the oven, or use 6 to 8 ounces jarred roasted peppers
- 1/2 to 2/3 cup fresh cilantro leaves and tender stems, packed
- 1/4 cup fresh flat-leaf parsley optional, for balance
- 1 head garlic whole head, roasted
- 1 chipotle pepper in adobo plus a spoonful of the adobo sauce (or 1 smoky red chili)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin optional, for depth
- 1/4 to 1/2 teaspoon crushed red pepper flakes adjust to heat preference
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice or lemon juice
- 1/2 cup light or mild olive oil or enough to reach a loose, pourable texture
- salt and freshly ground black pepper to taste
Instructions
- Heat the oven to 400°F. Cut the red bell pepper in half and place it skin side up on a baking sheet. Slice the top off the head of garlic, wrap the head in aluminum foil and set it on the baking sheet next to the pepper. Roast for 35 to 45 minutes, until the pepper is slightly charred and the garlic is soft.
- Move the pepper to a bowl, cover it and let it steam for a few minutes. Peel off the skin and remove the stem and seeds. Once the garlic has cooled, squeeze the roasted cloves out of their skins and discard the skins.
- Put the roasted pepper, roasted garlic cloves, cilantro, parsley (if using), chipotle pepper with a bit of adobo sauce, smoked paprika, cumin (if using), red pepper flakes and a pinch of salt in a food processor. Pulse a few times until everything is finely chopped but still textured. Do not blend it completely smooth.
- Scrape down the sides. With the food processor running on low, slowly drizzle in the olive oil until the sauce thickens slightly and comes together. Add the red wine vinegar and lime juice and pulse a few more times, just until incorporated.
- Taste and season with salt and black pepper. Add more salt for savoriness, more lime or vinegar for brightness, or more chili for heat. If the sauce is too thick, loosen it with a bit more olive oil or a teaspoon of water.
- Let the chimichurri rest for about 10 to 15 minutes before serving, or refrigerate it briefly, so the flavors meld.
Notes
Keep leftovers covered in the refrigerator and use within 3 to 4 days. Do not leave it at room temperature for more than 2 hours.
Nutrition
Serving: 1servingCalories: 136kcalCarbohydrates: 3.4gProtein: 0.7gFat: 13.7gSodium: 26mgFiber: 0.8gSugar: 1g