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This bold red chimichurri elevates basic grilled foods to impressive dinner status. Different from the classic green version, this rojo take features sweet roasted peppers and smoky paprika, creating a richer, deeper flavor while keeping that unmistakable chimichurri kick.
I came up with this red chimichurri while throwing an Argentina-themed cookout. Everyone went crazy for its vivid color and smoky-sweet taste, and now it's my weekend must-make throughout summer grilling months.
Ingredients
- Roasted red bell peppers: Give a sweet smokiness and create that eye-catching red hue
- Smoked paprika: Boosts the toasty notes and brings in real Spanish flair
- Olive oil: Helps everything blend nicely and carries the taste (grab extra virgin if you can)
- Fresh parsley: Adds that must-have herbal freshness chimichurri needs
- White vinegar: Balances the richness with a perfect tangy bite
- Fresh lemon juice: Lifts the flavor and helps the sauce last longer
- Garlic cloves: Provide that crucial punchy flavor (look for tight, firm heads)
- Red pepper flakes: Add a gentle warmth that grows gradually
- Salt and pepper: Pull together and highlight all the other tastes
Step-by-Step Instructions
- Gather Ingredients:
- Start by getting your measurements right. When measuring parsley, press it down firmly so you get enough for good flavor. Jarred roasted peppers work fine, but making your own gives even better taste.
- Combine Base Ingredients:
- Throw the roasted peppers, smoked paprika, parsley, white vinegar, lemon juice, garlic, chili flakes, salt, and pepper into your food processor. Keep the olive oil separate for now (this stops the oil from getting bitter through too much processing).
- Pulse to Desired Texture:
- If you want chunky, traditional chimichurri with visible bits, just hit pulse 5-6 times. For something smoother, blend 20-30 seconds, stopping to scrape the sides with a spatula. It's totally up to you how smooth you want it.
- Add Olive Oil:
- While running the processor on low, pour the olive oil in slowly until it's mixed in well. This makes everything blend together nicely for better flavor in every bite.
- Taste and Adjust:
- Try your sauce and tweak as needed. Since the flavors get stronger over time, make it a bit bolder than you think you need. More salt, pepper, vinegar or chili can be added now.
- Rest Before Serving:
- Put it in a container and let it sit out for at least half an hour. This waiting time really lets all the tastes mingle and develop fully.
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The roasted peppers really make this dish special. I found out how amazing they were years back when playing around with different chimichurri ideas. My neighbor from Argentina tried it and said it beat his grandma's recipe - probably the best kitchen compliment I've ever gotten.
The Secret to Perfect Texture
Getting your chimichurri rojo just right comes down to how you blend it. For real Argentine style, you want the herbs and garlic chopped small but still visible. Blending too much makes it too smooth and takes it away from what chimichurri should be. If you're using a strong blender instead of a food processor, just tap the pulse button and don't let it turn into baby food consistency.
Storage and Shelf Life
Your red chimichurri will stay good in a sealed container in the fridge for about a week. The oil might get a bit solid when cold, so just let it sit out for 15 minutes before using it. I think it actually tastes better after a day as everything melds together. If you want to keep it longer, freeze it in ice cube trays and then put the frozen cubes in freezer bags where they'll last three months. This way you can grab just what you need for each meal.
Serving Suggestions
While most folks put this on grilled flank or skirt steak, red chimichurri works with so many things. Pour it over roasted veggies, mix it into your morning eggs, spread it on toast, or toss it with hot potatoes for a killer side. It also makes chicken thighs or pork taste amazing when used as a marinade. Want an easy party starter? Just put out a bowl with some crusty bread and watch guests go crazy for it. The bright color looks as good as it tastes.
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Use this vibrant, smoky sauce to jazz up your everyday cooking and make special meals even better.
Frequently Asked Questions
- → How's red chimichurri different from green?
Red chimichurri features roasted peppers and smoky paprika for a sweet, deep flavor, while the green version is brighter with fresh herbs like parsley. Both have garlic and vinegar but vary in tone and taste.
- → How long can I store chimichurri rojo?
Keep it sealed in the fridge and it'll last up to one week. The oil may solidify, so leave it out at room temperature to regain its creamy consistency.
- → What goes well with chimichurri rojo?
This sauce is great on grilled steak, chicken, or fish. It also works on roasted vegetables, eggs, or as a zippy sandwich spread. Stir it into rice for an extra kick.
- → Can I make it spicier?
Of course! Add extra chili flakes or swap in a fresh chili for a fiery upgrade. A pinch of cayenne can also crank up the heat while keeping it flavorful.
- → Can I prep it ahead of time?
Yes! In fact, making it a day early helps deepen the flavors. Chill it in the fridge, then let it warm to room temperature for serving.
- → Is it vegan-friendly?
Yes! Chimichurri rojo uses plant-based ingredients only, making it a great option for vegans. Enjoy it as a topping for veggies, tofu, or vegan protein dishes.