Red Chimichurri Sauce Recipe (with Video)

Preparation of Peppers
1. Preheat your oven to 450°F.
2. Place the red bell peppers and jalapeno on a baking sheet lined with parchment paper and coat the peppers with a little olive oil.
3. Pro Tip: Cut the bell peppers into quarters for even roasting and halve the jalapeno. You can remove the pith, which is the white inside part of the peppers, at this step if needed or wait until they are done.
4. Roast them in the oven until they are charred and blistered, turning occasionally. This should take about 20-30 minutes.
5. Remove them from the oven and immediately transfer them to a bowl. Cover the bowl with plastic wrap and let them cool for about 10 minutes (or put them in a plastic container with a lid).
6. After they have cooled, peel off the skin and remove the seeds if needed. Then, finely dice the peppers and place them in a large mixing bowl. (I prefer to keep the roasted skin on for a more rustic taste).
Preparation of Chimichurri
1. Finely chop the chipotles, shallot, garlic, and fresh cilantro. Place them in the mixing bowl with the roasted peppers. Add the smoked paprika, salt, pepper, red wine vinegar, olive oil, and lime juice.
2. Stir everything together until all the ingredients are well incorporated. Taste your red chimichurri sauce and adjust the salt and pepper according to your preference.
3. Allow it to rest in the refrigerator for at least 30 minutes to let the flavors meld together.