Ingredients Condiments Marinades Sweet Paprika Chimichurri Be the first to rate & review! This recipe is traditionally made with ají molido, a sweet pepper powder similar to paprika, but slightly smokier. By Michelle Bernstein Michelle Bernstein Michelle Bernstein is a James Beard Award-winning chef known for her vibrant, eclectic take on Latin cuisine. She operates popular Miami eateries Café La Trova, Sweet Liberty, La Cañita, and Little Liberty and hosts Check, Please! South Florida on PBS and the Emmy Award-winning SoFlo Taste. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: makes about 3/4 cup Ingredients ½ cup extra-virgin olive oil ¼ cup sweet paprika 4 garlic cloves (minced) Juice of 1 lemon 1 tablespoon water Salt and freshly ground pepper Directions In a food processor, combine the oil, paprika, garlic, lemon juice and water. Process until smooth. Season with salt and pepper. Make Ahead The chimichurri can be refrigerated overnight. Bring to room temperature before serving. Rate it Print