Scott's Recipe

Sauce - Red Chimichurri - Chipotle

Category: Glazes, Gravies & Sauces

1 medium roasted red bell pepper (or 6-8 oz. jarred roasted peppers)
½ cup fresh cilantro, leaves and tender stems, packed
¼ cup fresh flat-leaf parsley (optional, for balance)
1 whole head of garlic, roasted
1 chipotle pepper in adobo, plus a spoonful of adobo sauce (or 1 smoky red chili)
¾ tsp smoked paprika
¼ tsp ground cumin (optional, for depth)
½ tsp crushed red pepper flakes (adjust to heat preference)
1½ Tbsp red wine vinegar
1 Tbsp fresh lime juice (or lemon juice)
½ cup light or mild olive oil, or enough to reach a loose, pourable texture
Salt and freshly ground black pepper, to taste


1. Preheat your oven to 400°F. Start by roasting the red pepper and garlic. Cut the pepper in half and place it on the baking sheet skin side up. Slice the top of the garlic head and wrap it in aluminum foil. Place it on the baking sheet next to the pepper.
2. Roast for 45 minutes until the peppers are slightly charred and the garlic is soft.
3. Transfer it to a bowl, cover, and let it steam for 5 minutes, then peel off the skin and remove the stem and seeds. Once cooled, squeeze out the roasted garlic cloves and discard the skins. Squeeze out the roasted garlic.
4. Add the roasted red pepper, roasted garlic cloves, cilantro, parsley, chipotle pepper with a bit of adobo sauce, smoked paprika, cumin, red pepper flakes, and a pinch of salt to a food processor. Pulse a few times until everything is finely chopped but still textured -- you DO NOT want it completely smooth.
5. Scrape down the sides, then 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 everything is incorporated.
6. Taste and adjust to your liking. Add more salt for savoriness, more lime or vinegar for brightness, or more chili for heat. If the sauce is too thick, add a bit more olive oil or a teaspoon of water to loosen it. Let the chimichurri rest for about 10–15 minutes before serving (or refrigerate) so the flavors meld together beautifully.