Red Chimichurri (Chimichurri Rojo)

I’d eat this off a shoe…

Want to level up your cooking? Want to turn a dish from great to spectacular? The key is sauces. This Red Chimichurri, also known as Chimichurri Rojo, is a staple in my house—and for good reason. This slightly smoky, slightly sweet sauce is packed with herbs, a hint of acidity, and a ton of flavor. If you’re a fan of green chimichurri, it’s time you tried its distant relative, which is just as easy to make—and dare I say, might be even more delicious.

WHAT YOU’LL NEED FOR RED CHIMICHURRI

• Roasted Red Pepper – In this recipe, we’re starting from scratch with a large red bell pepper, roasting it until it’s slightly charred and soft. However, for ease, you can use 8 oz of pre-jarred roasted red pepper.
• Fresh Parsley – I hate that I need to mention this, but fresh herbs only for this recipe. A note on parsley: you can add the more floppy stems into the food processor, but do try to pull away the thicker ones. Unlike cilantro, they’re unpleasant to eat.
• Fresh Cilantro –Breaking the rules, but did you expect anything less? Traditionally, chimichurri is made with only parsley, which has an earthy flavor. Cilantro brightens this sauce up beautifully.
• Garlic – Fresh garlic cloves only!
• Red Wine Vinegar
• Smoked Paprika – Smoked not sweet.
• Red Pepper Flakes – The amount you add is up to you. I like a mild-medium heat level, so 1/2 teaspoon works for me. If you’re more sensitive to heat, add less; if you want it spicy, go ahead and add more chili flakes.
• Olive Oil – We want the herbs and red pepper to shine here, so use a regular olive oil, not a strong extra-virgin olive oil. If you don’t have a light-flavored olive oil, avocado oil can be a good substitute.

TOOLS NEEDED

• Food Processor or Blender – A food processor or blender is needed to chop and emulsify the sauce.

HOW TO MAKE RED CHIMICHURRI

Roast the Bell Pepper – Preheat the oven to 400°F. Place the whole, cleaned bell pepper on a sheet tray and roast for 30–35 minutes, rotating it every 10 minutes for even cooking. When done, the bell pepper skin will be saggy, slightly charred, and the pepper itself will be deflated.

Remove from the oven and allow it to cool for 10 minutes. Once cooled, pull off the stem (the seeds should come with it) and peel away the skin, discarding it.

Make the Red Chimichurri — In a food processor, add the roasted red pepper, garlic cloves, cilantro (stems are okay), parsley (remove the thick, woody stems), smoked paprika, red pepper flakes, and a generous pinch of salt. Pulse or run on low until the ingredients are finely minced. Scrape down the sides, then pour in the olive oil and red wine vinegar. Run on low for 10–20 seconds, until the sauce emulsifies and comes together. If needed add more salt to taste. **makes 1 1/4 cup of chimichurri rojo.

Chill – The sauce needs to chill for 10 minutes for the flavors to develop and come together.

HOW TO ENJOY RED CHIMICHURRI

The first time I made this, I ate it straight off the spoon. This red chimichurri recipe is made to be enjoyed with meat—whether it’s red meat like the steak pictured (skirt or flank steak are great options), grilled chicken, or lamb. You can also use it as an overnight marinade.

Serve it over your favorite rice or grain bowl, or spice up grilled or roasted vegetables—eggplant and zucchini pair especially well—with a generous spoonful on top.

STORING/REHEATING

Red chimichurri can be stored in an airtight container in the fridge for up to a week. For longer storage, you can freeze it for up to a month. To freeze, spoon the sauce into ice cube trays and place them in the freezer. Once frozen, pop the cubes out and transfer them to a freezer bag. Thaw in the fridge before using.

Looking for other sauces? Check out the below!

Zhoug
Tonnato Sauce