Tasty Chimichurri Rojo

This bold scarlet chimichurri transforms basic grilled proteins into standout dinners. Different from the classic green version, this rojo take uses fire-roasted bell peppers and smoky paprika for a mellower, more complex taste that still packs that unmistakable chimichurri kick.

I first whipped up this red chimichurri while throwing an Argentina-themed cookout for my pals. The stunning color and sweet-smoky taste became the hit of the party, and now I mix up a batch almost every weekend when grilling weather hits.

What You'll Need

• Fire-roasted red peppers: Give a mellow sweetness and make the beautiful red color pop
• Smoky paprika: Brings out the roasted notes and adds real Spanish flair
• Olive oil: Makes everything blend smoothly and carries all the tastes (grab extra virgin if you can)
• Parsley: Adds that must-have herbal freshness chimichurri needs
• White vinegar: Balances the richness with a zingy tang
• Fresh squeezed lemon: Perks everything up and helps the sauce last longer
• Garlic: Adds that perfect punch (look for cloves with no soft spots)
• Crushed red pepper: Gives a nice warmth that grows slowly instead of overwhelming
• Salt and pepper: Pull all the flavors together

Making Your Sauce

Round Up Everything:

Start by getting all your stuff measured out right. When measuring parsley, stuff it into your cup so you get enough flavor punch. Grab jarred roasted peppers to save time or fire-roast your own for deeper taste.

Mix Your Main Stuff:

Throw the roasted peppers, smoky paprika, parsley, white vinegar, lemon juice, garlic, pepper flakes, salt, and black pepper into your blender or food processor. Keep the olive oil separate for now (this stops the oil from getting bitter when processed too much).

Blend Till It Looks Right:

For chunky, traditional chimichurri with visible bits, just pulse 5-6 quick times. If you want it smoother and more sauce-like, blend about half a minute, stopping to scrape down the sides. It's totally up to you how chunky or smooth you want it.

Pour In The Oil:

While your machine runs on low, slowly pour in the olive oil in a thin stream until it's all mixed in. This makes everything come together better for nice texture and even flavor.

Give It A Taste:

Try your chimichurri and tweak it if needed. The flavors get stronger over time, so make it a touch bolder than you think you need. Add more salt, pepper, vinegar, or chili if you want.

Let It Sit:

Pour into a container with a lid and let it hang out on the counter for at least half an hour. This super important step lets all those flavors mingle and develop fully.

Those roasted red peppers really make this sauce special. I found out how amazing they can be years back while playing around with different chimichurri ideas. My neighbor from Argentina tried it and told me it beat his grandma's recipe, which might be the best kitchen compliment I've ever gotten.

Getting That Just-Right Texture

Getting your chimichurri rojo to feel just right mostly comes down to how you blend it. For real Argentine style, you want the herbs and garlic chopped fine but still visible. Blending too much gives you a smooth sauce that tastes great but isn't quite traditional chimichurri anymore. If you're using a strong blender instead of a food processor, just use quick pulses and don't turn it into a total puree.

Keeping It Fresh

Your red chimichurri will stay good in a sealed container in the fridge for about a week. The oil might get a bit solid when cold - just let it warm up on the counter for 15 minutes before using. I've found it actually tastes better after a day as the flavors really sink in. If you want to keep it longer, freeze it in ice cube trays then pop the frozen cubes into freezer bags where they'll stay good for 3 months. This gives you perfect little portions for future meals.

Ways To Use It

While most folks put this on grilled flank or skirt steak, red chimichurri works with almost anything. Try pouring it over oven-roasted veggies, mixing it into your morning eggs, spreading it on toast, or tossing it with hot potatoes for a fancy side. It also makes a killer marinade for chicken thighs or pork before they hit the grill. For a simple but impressive starter, just put out a dish of chimichurri with some crusty bread and let everyone dig in. The bright color looks as good as it tastes.

Make this smoky, bright chimichurri your favorite sauce for everyday dinners and special gatherings alike.

Recipe Q&A

→ What's the difference between red and green chimichurri?

Red chimichurri gets its color and smoky taste from roasted bell peppers and smoked paprika, while green chimichurri is mainly fresh herbs like parsley and oregano. The red version tends to be a bit sweeter with smoky undertones, but the green one has stronger herb flavors.

→ How long does chimichurri rojo last in the refrigerator?

Your chimichurri rojo will stay good for about a week when you keep it in a sealed container in the fridge. Don't worry if the olive oil gets a bit firm when cold. Just let it warm up on the counter before you use it for the best taste and texture.

→ What can I serve with chimichurri rojo?

Chimichurri rojo tastes amazing with barbecued meats, especially beef like skirt or flank steak. It's also great with grilled chicken, fish, roasted veggies, or slathered on sandwiches. Try it on your morning eggs or mixed into a bowl of rice for extra flavor.

→ Can I make chimichurri rojo spicier?

Sure thing! Bump up the heat by adding more red pepper flakes or toss in fresh hot peppers like jalapeños or serranos. A pinch of cayenne works too if you want more kick without changing the authentic taste of the sauce.

→ Can I prepare chimichurri rojo in advance?

You bet! Chimichurri rojo actually tastes better when made ahead. Whip it up a day early so all the flavors can mix and mingle together. Just pop it in the fridge with a cover and let it come to room temp before you serve it.

→ Is chimichurri rojo suitable for vegetarians and vegans?

Absolutely! Chimichurri rojo only uses plant stuff, so it's perfect for vegetarians and vegans. It's a fantastic topping for grilled veggies, plant proteins, or to add some zing to vegan sandwiches and grain bowls.