Easy Red Chimichurri Sauce (Chimichurri Rojo)

Red-Chimichurri-Sauce-Recipe-(Chimichurri-Rojo)-served-over-steak-on-white-plate

Easy Red Chimichurri Sauce (Chimichurri Rojo)

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.

5 from 12 votes

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Course: Sauces

Cuisine: Argentinian

Keyword: Argentinian, authentic authentic, chimichurri, classic, easy, latin sauces, traditional, Uruguayan

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 171kcal

Author: Juyali (ju-ja-lee)

Equipment

Cutting board. Large chopping knife. Garlic presser (optional but recommended). Mixing bowl. Food processor (if you prefer a smoother consistency).

Ingredients

1/2 cup Olive Oil see notes
1/2 cup Roasted Red Bell Peppers (store-bought, finely chopped)
2 tablespoons Red Wine Vinegar (see notes)
4 Garlic Cloves (finely crushed or minced)
1/4 cup Flat Italian Parsley (finely chopped, dried parsley is not recommended)
1 tablespoon Fresh Cilantro (finely chopped, dried cilantro is not recommended)
1 1/2 teaspoons Red Pepper Flakes
1 tablespoon Dried Oregano (see notes)
1 1/2 teaspoons Smoked Paprika
1 tablespoon Water
1 1/2 teaspoon Salt
1/2 teaspoon 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.

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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