Pin it
This tangy, vibrant chimichurri rojo has transformed my approach to grilled meats and vegetables. The roasted red bell peppers create a smoky sweetness that balances perfectly with the bright acidity of vinegar and lemon juice, making it my go-to condiment for elevating simple dishes.
I first made this chimichurri rojo for an impromptu backyard barbecue when I realized we had no sauce for the grilled chicken. The vibrant sauce became the star of the meal, and now my family requests it weekly, even using it as a dip for crusty bread.
Ingredients
- Roasted red bell peppers: Create the distinctive base flavor and color
- Smoked paprika: Adds depth and authentic smokiness
- Olive oil: Creates silky texture and carries flavors
- Fresh parsley: Brightens with herbal notes
- White vinegar: Provides essential acidity
- Lemon juice: Adds brightness and freshness
- Garlic: Delivers aromatic punch
- Chili pepper flakes: Bring customizable heat
- Salt and pepper: Balance all flavors
Step-by-Step Instructions
- Combine ingredients:
- Add all ingredients except the olive oil to your food processor or blender. Starting without the oil helps ensure everything blends evenly before emulsifying. Make sure to roughly chop the parsley and garlic first for more efficient processing.
- Pulse to desired texture:
- Control the consistency by pulsing briefly for a chunky texture or blending longer for a smoother sauce. For the perfect balance, I recommend a texture where you can still see small bits of herbs but the peppers are fully incorporated. Remember to scrape down the sides occasionally for even blending.
- Season to taste:
- This is crucial for perfecting your chimichurri rojo. Add salt and pepper gradually, tasting as you go. The salt will actually enhance the other flavors, especially the sweetness of the roasted peppers and the brightness of the acids.
- Rest and develop:
- Transfer your finished sauce to a bowl and let it sit at room temperature for at least 30 minutes. This resting period allows the flavors to meld and develop, transforming it from good to extraordinary. The oils from the herbs infuse into the sauce during this time.
Pin it
My favorite ingredient in this recipe is definitely the smoked paprika. I discovered its transformative power years ago when I accidentally used it instead of regular paprika, and the depth it added was remarkable. Now I keep several varieties of smoked paprika in my pantry specifically for making this sauce throughout the year.
Make Ahead and Storage
Chimichurri rojo actually improves with time as the flavors meld together in the refrigerator. I often make a double batch on Sundays for use throughout the week. Store it in an airtight glass container with a thin layer of olive oil on top to preserve freshness. This creates a seal that prevents oxidation and keeps the vibrant color intact. The sauce will stay fresh for up to 7 days when properly stored.
Perfect Pairings
This versatile condiment shines brightest alongside grilled proteins. Spoon it generously over skirt steak or flank steak for an Argentinian inspired meal. It also works wonderfully with grilled chicken thighs, pork tenderloin, or even firm white fish like halibut. Beyond meats, try stirring a spoonful into warm rice or roasted potatoes for an instant flavor boost. I particularly love serving it as part of a grazing board with crusty bread and manchego cheese for dipping.
Pin it
Ingredient Substitutions
The beauty of chimichurri rojo lies in its adaptability. If fresh parsley is unavailable, cilantro makes an excellent alternative with a different but complementary flavor profile. Wine vinegar can replace white vinegar for a more mellow acidity. For a less spicy version, omit the red pepper flakes entirely or substitute with a pinch of cayenne for controlled heat. To make it vegan, simply ensure your paprika is certified vegan as some varieties may contain animal derived ingredients during processing.
Frequently Asked Questions
- → What is chimichurri rojo?
Chimichurri rojo is a bold and tangy sauce featuring roasted red bell peppers, smoked paprika, and fresh herbs. It's a flavorful twist on traditional green chimichurri, offering a smoky and savory profile.
- → How should I use this condiment?
Chimichurri rojo pairs perfectly with grilled meats, roasted vegetables, or as a dipping sauce for fresh bread. Its vibrant flavor enhances a variety of dishes.
- → Can I customize the spice level?
Yes, you can adjust the amount of chili flakes to make it as mild or spicy as you prefer. Start with a small amount and add more to suit your taste.
- → How long does chimichurri rojo last?
Stored in an airtight container in the refrigerator, chimichurri rojo will stay fresh for up to one week. Stir before serving to maintain its consistency.
- → Are there alternatives to roasted peppers?
Fresh red bell peppers can be roasted over a flame or baked in the oven until charred. If needed, jarred roasted peppers work as a convenient alternative.