Start by peeling and roughly chopping 3–4 cloves of fresh garlic and 1–2 shallots. If using a food processor, add the garlic and shallots to the bowl and pulse them until they are chunky, about 10–15 seconds.

Next, add 1 cup of high-quality extra virgin olive oil and 1/4 cup of red wine vinegar to the food processor along with your chopped garlic and shallots. Then, include a handful of fresh parsley and/or cilantro, 2 tablespoons of sweet smoked paprika, 1 tablespoon of chipotle chili powder, and a teaspoon of salt. Pulse until well combined yet still retaining some texture, approximately 15–20 seconds.

For a more rustic texture, finely mince the garlic and shallots on a cutting board with a knife instead of using a food processor. In a large mixing bowl, combine the minced ingredients with chopped herbs, olive oil, vinegar, and the spices. Stir well until everything is evenly mixed.

Once your sauce is mixed, transfer it to an airtight container or keep it in the bowl covered with plastic wrap. Let it rest at room temperature for at least one hour or up to eight hours in the refrigerator.

After resting, gently stir your Smoky Red Chimichurri Sauce and taste a little to adjust any seasonings if necessary. Serve immediately on grilled meats, roasted vegetables, or as a dip.