Chimichurri Rojo is a red version of the timeless Argentinian chimichurri sauce recipe. It can be used as a marinade and is boldly 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 so many meals!
Easy Chimichurri Rojo (Red Chimichurri Recipe)
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's typically characterized by its vibrant green color.
However! Did you realize there is a RED version of the recipe? May I present to you - chimichurri rojo, aka "red chimichurri".
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's typically used as a condiment to top grilled meats and other street fare, though as mentioned, it works wonderfully 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. 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.
Ingredients for Red Chimichurri
At its core, chimichurri rojo is a collection of fresh vegetables and herbs processed with vinegar, olive oil and lemon juice. Let's take a look at what you'll need:
- Red bell pepper
- Red wine vinegar
- Lemon juice
- Red pepper flakes
- Dried oregano
- Salt and pepper
- Olive oil
How to Make Chimichurri Rojo
Blend end enjoy! Yes, that's really all there is to it. Just add all of your ingredients to a food processor and process until you've achieved your favorite flavors. Use immediately or store it for later.
I don't think recipes really get easier than this, do they?
Recipe Tips & Notes
- You can add more or less of the ingredients. It's rather versatile and open to interpretation, so if you feel like adding in more chili peppers, go for it. Feel free to vary up the amounts of herbs and other seasonings.
- Use fresh lemon juice. This recipe calls for the juice of half a freshly squeezed lemon. Do NOT replace this with lemon juice from concentrate - the flavor will be all wrong!
- Keep an eye on your olive oil. Pour the olive oil in accordingly. You want a relatively smooth paste-like texture to form, so be careful to not add too much or not enough!
Have any leftovers? Lucky you! Keep your chimichurri rojo stored in an airtight container in the fridge for up to 2 weeks. When you reach for some, make sure you're using a clean utensil every single time. Any new bacteria introduced to the chimichurri could cause it to spoil.
That’s it, my friends! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
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.