Vibrant Chimichurri Rojo

This vibrant red chimichurri sauce transforms ordinary grilled meats into extraordinary meals. Unlike traditional green chimichurri, this rojo version uses roasted red peppers and smoked paprika for a sweeter, smokier flavor profile that still delivers that signature chimichurri punch.

I first created this red chimichurri when hosting an Argentine-inspired barbecue for friends. The bright color and smoky-sweet flavor stole the show, and now I make a batch nearly every weekend during grilling season.

Ingredients

• Roasted red bell peppers: Provide sweet, smoky depth and create the signature red color
• Smoked paprika: Enhances the roasted flavor and adds authentic Spanish character
• Olive oil: Creates the proper emulsion and carries the flavors (look for extra virgin for best results)
• Fresh parsley: Brings the classic chimichurri herbal notes and brightness
• White vinegar: Cuts through richness with necessary acidity
• Fresh lemon juice: Adds brightness and helps preserve the sauce longer
• Garlic cloves: Deliver essential pungency (choose firm bulbs with tight skin)
• Red pepper flakes: Contribute a pleasant heat that builds rather than overwhelms
• Salt and pepper: To balance and enhance all other flavors

Step-by-Step Instructions

Gather Ingredients:

Begin by measuring all ingredients precisely. For the parsley, pack it tightly into the measuring cup to ensure you get enough flavor. Choose jarred roasted peppers for convenience or roast your own for deeper flavor.

Combine Base Ingredients:

Add the roasted red peppers, smoked paprika, parsley, white vinegar, lemon juice, garlic, chili flakes, salt, and pepper to your food processor or blender. Hold the olive oil aside for now (this ensures you don't over-process the oil, which can turn bitter).

Pulse to Desired Texture:

For a more traditional chimichurri with visible herbs and texture, pulse just 5-6 times. For a smoother, more sauce-like consistency, blend for 20-30 seconds, stopping to scrape down the sides with a rubber spatula. The texture is entirely personal preference.

Add Olive Oil:

With the processor running on low, slowly drizzle in the olive oil until fully incorporated. This creates a proper emulsion for better texture and flavor distribution.

Taste and Adjust:

Sample your chimichurri and adjust seasoning. The flavors will develop over time, so go slightly bolder than you think necessary. Add more salt, pepper, vinegar, or chili flakes as needed.

Rest Before Serving:

Transfer to a sealed container and allow to rest at room temperature for at least 30 minutes. This crucial step allows the flavors to meld together and reach their full potential.

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The roasted red peppers are truly the heart of this recipe. I discovered their transformative power years ago when experimenting with traditional chimichurri variations. My Argentine neighbor tasted it and declared it better than his grandmother's version, which might be the highest culinary compliment I've ever received.

The Secret to Perfect Texture

Achieving the ideal consistency for chimichurri rojo depends largely on your blending technique. For authentic Argentine style, aim for a texture where the herbs and garlic are finely chopped but still visible. Overprocessing creates a smooth sauce that, while delicious, moves away from traditional chimichurri territory. If using a powerful blender rather than a food processor, use the pulse function exclusively and resist the urge to puree completely.

Storage and Shelf Life

This chimichurri rojo will keep beautifully in an airtight container in the refrigerator for up to 7 days. The olive oil may solidify slightly when chilled, simply allow it to sit at room temperature for 15 minutes before serving. I find the flavor actually improves after 24 hours as the ingredients have time to fully infuse. For longer storage, freeze in ice cube trays then transfer the frozen cubes to freezer bags, where they'll keep for up to 3 months. This method gives you perfect portion control for future meals.

Serving Suggestions

While traditionally paired with grilled flank steak or skirt steak, chimichurri rojo is incredibly versatile. Try it drizzled over roasted vegetables, stirred into scrambled eggs, spread on toasted bread, or tossed with warm potatoes for an elevated side dish. It also makes an exceptional marinade for chicken thighs or pork tenderloin before grilling. For an impressive appetizer, place a bowl of chimichurri rojo alongside crusty bread and let guests help themselves. The vibrant color makes it as beautiful as it is delicious.

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Enjoy this smoky, vibrant chimichurri as your new go-to sauce for both everyday meals and special occasions.

Frequently Asked Questions

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

The main difference is that red chimichurri (rojo) uses roasted red peppers and smoked paprika for its distinctive color and smoky flavor, while traditional green chimichurri features fresh herbs like parsley and oregano as its base. Red chimichurri tends to be slightly sweeter and smokier, while green is more herbaceous.

→ How long does chimichurri rojo last in the refrigerator?

When stored in an airtight container in the refrigerator, chimichurri rojo will keep for up to 1 week. The olive oil may solidify slightly when cold, so bring it to room temperature before serving for the best flavor and consistency.

→ What can I serve with chimichurri rojo?

Chimichurri rojo pairs wonderfully with grilled meats, especially beef cuts like skirt steak or flank steak. It's also delicious with grilled chicken, fish, roasted vegetables, or as a spread on sandwiches. Try it drizzled over eggs or stirred into rice for added flavor.

→ Can I make chimichurri rojo spicier?

Absolutely! Adjust the heat level by increasing the amount of chili pepper flakes or substituting with fresh hot peppers like jalapeño or serrano. You can also add a dash of cayenne pepper for extra heat while maintaining the sauce's authentic flavor profile.

→ Can I prepare chimichurri rojo in advance?

Yes, chimichurri rojo actually benefits from being prepared in advance. Make it a day ahead to allow the flavors to fully develop and meld together. Just store it covered in the refrigerator and bring to room temperature before serving.

→ Is chimichurri rojo suitable for vegetarians and vegans?

Yes, chimichurri rojo is naturally vegetarian and vegan as it contains only plant-based ingredients. It makes an excellent condiment for grilled vegetables, plant-based proteins, or as a flavorful addition to vegan sandwiches and bowls.