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chipotle red chimichurri sauce

Chipotle Red Chimichurri Sauce Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 dried chipotle peppers (or 2 chipotle peppers in adobo sauce)
  • 1 cup fresh flat-leaf parsley, packed
  • 3 cloves garlic
  • 1/3 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. If using dried chipotle peppers, soak them in boiling water for 8 to 10 minutes until soft, then drain, stem, and seed them. Skip this step if using canned chipotles in adobo.
  2. Add the 1 cup parsley and 3 garlic cloves to a food processor and pulse 6 to 8 times until coarsely chopped.
  3. Add the chipotles, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse 5 to 6 more times.
  4. With the processor on low, stream in the 1/3 cup red wine vinegar then the 1/2 cup olive oil. Run for 15 seconds, then taste and adjust salt.
  5. Transfer to a small serving bowl, drizzle with 1 tsp olive oil, and top with a few parsley leaves and a pinch of red pepper flakes.

Notes

This sauce improves after sitting for at least 30 minutes, so if you have time, make it before you start the rest of your meal. If you're using canned chipotles in adobo, start with 1 pepper and taste before adding the second, since canned chipotles vary a lot in heat level from brand to brand.