Description
Red Chimichurri Sauce Recipe (Chimichurri Rojo) is a tasty fusion of roasted red bell peppers, parsley, cilantro, garlic, oregano, red wine vinegar, olive oil, and the incredible touch of Spanish smoked paprika (Pimentón Ahumado) working together to make a deep and complex sauce.
A versatile sauce typically used as an accompaniment for grilled meats. Still, it can also be used as a dipping sauce or marinade sauce.
Equipment Needed:
- Cutting board
- Large chopping knife
- Garlic presser (optional but recommended)
- Mixing bowl
- Food processor (if you prefer a smoother consistency).
Ingredients
Units
Scale
- 1/2 cup of OLIVE OIL (see notes)
- 1/2 cup of store-bought ROASTED RED BELL PEPPERS (finely chopped)
- 2 tablespoons of RED WINE VINEGAR (see notes)
- 4 GARLIC CLOVES (finely crushed or minced)
- 1/4 cup of finely chopped FLAT ITALIAN PARSLEY (dried parsley is not recommended)
- 1 tablespoon of finely chopped FRESH CILANTRO (dried cilantro is not recommended)
- 1 1/2 teaspoons of RED CHILI PEPPER FLAKES
- 1 tablespoon of DRIED OREGANO (if using fresh oregano, triple the amount in this recipe or 3 tablespoons of fresh oregano)
- 1 1/2 teaspoons of SPANISH SMOKED PAPRIKA (PIMENTON AHUMADO)
- 1 tablespoon of WATER
- 1 and 1/2 teaspoons of COARSE SALT (like kosher)
- 1/2 teaspoon of BLACK PEPPER.
Instructions
How to Make Chimichurri Sauce. Become the maestro of your kitchen in just THREE STEPS!
- Chop and Measure the Ingredients: Unleash the bold flavors by crushing the garlic using a garlic presser and finely hand chop the fresh parsley, cilantro, and roasted red pepper.
- Combine all the ingredients in a medium-sized bowl and mix well with a spoon until they're well-integrated.
- Transfer: Let the sauce rest for 10 minutes to meld the flavors. If time is on your side, an hour would be splendid! Then, transfer to an air-tight container.
Notes
INGREDIENT NOTES:
- High-quality oil is a crucial contributor to great flavor as the base of this sauce. Olive oil, but non-flavored vegetable oils such as safflower, corn, canola, or avocado may be used.
- Red Wine Vinegar is essential and preferred for Chimichurri. You may substitute it with white wine vinegar, apple cider vinegar, or Lemon Juice in a pinch. However, the flavor of the sauce will be different. I do not recommend balsamic vinegar.
- Dried parsley and cilantro are not recommended as substitutes.
- Fresh oregano can be used as a substitute. Use 3 tablespoons of fresh oregano for 1 tablespoon of dried oregano.
- Garlic: Finely minced garlic works, but crushing the garlic is the best way to get the best flavor.
STORING AND FREEZING:
- Store in the refrigerator in a sealed, airtight container for 2-3 weeks. Chimichurri will harden in the refrigerator. To serve, bring to room temperature and whisk well before serving.
- Freezing Instructions: Pour the Chimichurri into ice cube trays. Once frozen, transfer the cubes to a freezer bag. Thaw before use.
USES FOR CHIMICHURRI:
- Serve as a condiment alongside grilled meats (traditional use). I love it on skirt steak or flank steak.
- Marinate meats, such as steak, chicken, or fish.
- As a dipping sauce for vegetables.
- Mixed into a dressing for pasta salad, potato salad, or quinoa salad.
- Drizzle over roasted vegetables to add moisture and flavor for a quick-and-easy side dish.
- Add yogurt or sour cream to create a zesty dip.
- Make chimichurri potatoes or chimichurri meatballs.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 87
- Sugar: 0.3 g
- Sodium: 292.4 mg
- Fat: 9.5 g
- Carbohydrates: 1.3 g
- Fiber: 0.5 g
- Protein: 0.3 g
