A red version of the timeless Argentinian chimichurri sauce recipe, which can also be used as a marinade, made with plenty of fresh herbs, garlic, vinegar, olive oil, and red bell pepper. Whip this together in minutes to add depth and sophistication to many meals.
Most of us have heard of chimichurri, that wonderfully bright and herbacious concoction from South America. It's a hard thing to categorize, as it can be used as a condiment, a dipping sauce, a salsa, even a marinade. Variations abound, but it is typically characterized by its vibrant green color.
However! Did you realize there is a RED version of the recipe? Yes there is. May I present to you - Chimichurri Rojo, aka "Red Chimichurri".
Such a wonderful thing, isn't it? Just as vibrant and flavorful as its green chimichurri counterpart, Chimichurri Rojo can be added to numerous meals to add an entirely new dimension of zing factor. It is typically used as a condiment to top grilled meats and other street fare, though as mentioned, it works wonderfullly as a marinade for most proteins. I used this particular batch as a topping for a grilled London broil I made recently, and dang, talk about tasty. I definitely love this stuff.
Compare the red version to Chimichurri Verde (Green Chimichurri Recipe). Both are outstanding.
It's extremely easy to whip together at a moment's notice, one of those recipes you might want to keep in your back pocket for last minute applications. At its core, it is a collection of fresh vegetables and herbs processed with vinegar, oil and lemon juice. It is rather versatile and open to interpretation, so if you feel like adding in more chili peppers (like this version with superhots - Chimichurri Rojo with 7-Pot Chilies), go for it. Feel free to vary up the amounts of herbs and other seasonings. At the end, it's really about your own personal tastes.
Just add your ingredients to a food processor and process until you've achieved your favorite flavors. Use immediately. This is the version I personally enjoy. I hope you like it!
Easy Chimichurri Rojo (Red Chimichurri) – Recipe
- 1 red bell pepper, seeded and chopped
- 1 shallot, chopped
- 4 cloves garlic, chopped
- ½ bunch fresh cilantro
- ½ bunch fresh parsley
- 1/3 cup red wine vinegar
- Juice from half a lemon
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/3 cup olive oil
- Add all ingredients except the olive oil to a food processor and pulse on low to combine the ingredients.
- Drizzle the oil in the mixture while processing on high, until it forms a paste-like quality.
- Serve immediately or use as needed.
Makes about 2 cups.