Chimichurri Rojo Recipe
Chimichurri Rojo is a vibrant and flavorful Argentine sauce made from roasted red bell peppers, smoked paprika, fresh parsley, garlic, and a tangy blend of vinegar and lemon juice. Perfect as a zesty accompaniment to grilled meats, vegetables, or as a dipping sauce, this chimichurri can be customized in texture from chunky to smooth and is ready in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Sauce
- Method: Blending
- Cuisine: Argentine
- Diet: Gluten Free
Ingredients
Chimichurri Rojo 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
Instructions
- Combine Ingredients: Place all ingredients except the olive oil into a food processor or blender, ensuring everything is ready to be blended.
- Pulse and Blend: Pulse the mixture until your desired texture is reached. For a chunky chimichurri, pulse just a few times; for a smooth, paste-like consistency, blend longer, scraping down the sides as needed to incorporate all ingredients evenly.
- Season: Adjust salt and pepper according to your taste, blending briefly to incorporate the seasoning.
- Rest the Sauce: Transfer the chimichurri rojo to a bowl and let it sit at room temperature for 30 minutes to allow the flavors to meld before serving.
Notes
- You can control the heat by adjusting the amount of chili pepper flakes to suit your preference.
- Roasted red bell peppers can be homemade or store-bought for convenience.
- This sauce pairs beautifully with grilled steak, chicken, fish, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Letting the chimichurri sit before serving enhances its rich and complex flavor profile.
Find it online: https://yumntasty.com/chimichurri-rojo-recipe/
