Name: Chimichurri Rojo Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Argentine
Ingredients: 1 ½ cups roasted red bell peppers; 3 teaspoons smoked paprika; ½ cup olive oil; ½ cup parsley (packed); 1 ½ tablespoons white vinegar; ¼ cup lemon juice; 5-6 cloves garlic; ½ teaspoon chili pepper flakes; Salt & pepper, to taste

Jump to Recipe· 4.2 from 15 reviews

If you are craving a vibrant and flavorful sauce that will instantly brighten up any meal, this Chimichurri Rojo Recipe is exactly what you need. Bursting with smoky roasted red bell peppers, zesty lemon juice, and just the right hint of heat from chili flakes, this red chimichurri takes the classic Argentinian sauce to a whole new level. It’s incredibly easy to whip up in just 10 minutes, making it perfect for a quick weeknight boost or an impressive addition to your next barbecue. Trust me, once you taste this sauce, it will quickly become your go-to condiment for grilled meats, veggies, and so much more.

Ingredients You’ll Need

The image shows a clear food processor bowl placed on a white marbled surface. Inside the bowl, layers of ingredients are arranged: large pieces of bright red roasted peppers form the base and top left side, bright green leafy parsley covers the right side, and in between, there are white garlic cloves, sprinkled coarse salt, crushed red pepper flakes, and various ground spices of brown and black colors. To the left of the bowl, there is a small clear glass container with golden olive oil, and two halved lemons with pale yellow flesh are placed nearby. The photo is taken with an iphone --ar 4:5 --v 7

Gathering fresh, straightforward ingredients is the secret to crafting the perfect Chimichurri Rojo Recipe. Each component plays a crucial role, from the smokiness of paprika to the freshness of parsley, creating a harmonious balance of flavors, colors, and textures.

Roasted red bell peppers (1 ½ cups): The foundation of the sauce, giving it that sweet, smoky, and vibrant red color.
Smoked paprika (3 teaspoons): Adds a deep smoky aroma and enhances the red pepper’s richness.
Olive oil (½ cup): Offers smoothness and helps meld the flavors together beautifully.
Fresh parsley (½ cup, packed): Brings fresh herbal brightness and a lovely green contrast.
White vinegar (1 ½ tablespoons): Gives a gentle acidity that brightens and balances the sauce.
Lemon juice (¼ cup): Infuses a fresh tanginess that lifts all the flavors.
Garlic cloves (5-6): Packs a punch of pungent depth, essential in any chimichurri.
Chili pepper flakes (½ teaspoon): Adds just enough heat to keep things interesting (adjust to your liking).
Salt and pepper (to taste): Essential seasonings that enhance and bring all the tastes into perfect harmony.

How to Make Chimichurri Rojo Recipe

Step 1: Combine the Ingredients

Start by placing all ingredients except the olive oil into your food processor or blender. This way, you ensure the peppers, garlic, herbs, and spices are evenly distributed before adding the oil’s silkiness.

Step 2: Pulse to Your Desired Texture

Pulse the mixture gently if you prefer a chunkier texture to enjoy little bursts of flavor and satisfying bite. For a smoother, paste-like red chimichurri, blend for a longer period, pausing to scrape down the sides with a spatula to ensure everything is fully incorporated.

Step 3: Add Olive Oil and Season

Slowly drizzle in the olive oil while blending or pulsing to help create a luscious, cohesive sauce. Taste and adjust salt, pepper, and chili flakes according to your preferences for that perfect balance.

Step 4: Let it Rest

Transfer your Chimichurri Rojo Recipe to a bowl and let it rest at room temperature for about 30 minutes. This resting period allows the flavors to meld beautifully, giving you a harmonious burst of smokiness, acidity, and heat in each spoonful.

How to Serve Chimichurri Rojo Recipe

A white bowl filled with a thick red sauce made of chopped tomatoes, green herbs, and small bits of garlic, sitting on a matching white plate. The sauce looks oily with a shiny surface. A silver spoon rests inside the bowl on the left side. Around the bowl on a white marbled surface are two lemon halves with a bright yellow color and two garlic cloves. Near the top right, a small white plate holds crushed red pepper flakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This vibrant chimichurri shines brightest when garnished with simple yet complementary touches. Try topping it with a sprinkle of freshly chopped parsley or a few whole chili flakes to amp up the visual appeal and hint at the flavors within.

Side Dishes

It pairs wonderfully with grilled or roasted meats like steak, chicken, and pork, lending a fresh, zesty counterpoint to hearty dishes. But don’t stop there — serve it alongside roasted vegetables, crusty bread, or even drizzle it over crispy potatoes for a knockout sidekick.

Creative Ways to Present

For a party or casual gathering, serve the Chimichurri Rojo Recipe as a vibrant dipping sauce next to a charcuterie board or mix it into grain bowls for an extra pop of flavor. You can also spread it on sandwiches, wraps, and burgers to elevate everyday eats to something remarkable.

Make Ahead and Storage

Storing Leftovers

Keep your leftover chimichurri in an airtight container in the fridge, where it will stay fresh for up to one week. The flavors may deepen over time, making it even more robust and delicious with each passing day.

Freezing

This sauce freezes well, too. Portion it into small airtight containers or ice cube trays, then thaw as needed. Just be aware that the texture might loosen slightly after freezing, but the bold flavors will still shine through brilliantly.

Reheating

Since chimichurri is typically served cold or at room temperature, reheating isn’t necessary. Simply stir it well after taking it out from the fridge or freezer to bring back its luscious, vibrant consistency and enjoy straight away.

FAQs

Can I use fresh red bell peppers instead of roasted ones?

While fresh red bell peppers can work, roasting them adds a smoky depth and sweetness that is essential to the authentic flavor of the Chimichurri Rojo Recipe. If you skip roasting, the sauce will taste brighter but less complex.

How spicy is this chimichurri?

The chili pepper flakes add a mild to moderate heat, which complements the other flavors nicely without overpowering. You can always adjust the amount to suit your personal spice tolerance or even leave them out for a milder version.

Can I make this recipe without a food processor?

Yes! You can finely chop all the ingredients by hand and whisk them together with olive oil to get a similar effect. Just be sure to mince the garlic and peppers very finely for the best texture.

What meats go best with Chimichurri Rojo Recipe?

This sauce is a classic partner for grilled beef like steaks, skirt steak, or flank steak. It also pairs beautifully with chicken, pork, and even fish, adding a fresh and vibrant layer of flavor.

How long does the flavor improve after making the sauce?

Allowing the chimichurri to rest for at least 30 minutes before serving is ideal, but letting it chill in the fridge overnight can intensify the flavors even more, giving you a richer, more harmonious taste experience.

Final Thoughts

This Chimichurri Rojo Recipe is truly a game-changer in your kitchen arsenal. It’s packed with flavor, effortless to make, and endlessly versatile. Whether you’re looking to brighten up a simple grilled meal or add a special touch to your favorite dishes, this sauce has got you covered. I can’t wait for you to try it and make it your own delicious tradition!

Sarah

Chimichurri Rojo Recipe

Ingredients You’ll Need