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    Home » South America » Red Chimichurri

    Red Chimichurri

    Published on Apr 7, 2024 Modified: Apr 19, 2022 by Alexandria Drzazgowski.

    Jump to Recipe

    In this Red Chimichurri Sauce Recipe (or Chimichurri Rojo), we use the base of a typical chimichurri and add some fun extra elements to make it red! Flavored with roasted bell peppers and paprika, you are going to love the fun flavors this recipe brings to dinner. 

    A spoon scooping up Red Chimichurri.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    I’ve been making chimichurri for years, but it wasn’t until my trip to Argentina in 2022 that I really had the opportunity to try true Argentinian Chimichurri.

    My mom and I had gone on a day trip to a Gaucho farm, where we learned about the history of Argentinian cowboys and experienced the beauty of their culture! For lunch this day, we had Argentinian asado (barbecue) and tried 12 different types of barbecued Argentine meats.

    One of my favorite pairings for these meats were the chimichurri options on the table, especially the Red Chimichurri (Chimichurri Rojo).

    It was smokey, briney, flavorful, and such a good pairing for beef, chicken, and vegetables alike! When I came home I was determined to make my own version.

    After multiple rounds of testing, this Red Chimichurri recipe is what I came up with. I hope you love it! And make sure to scroll below the recipe card for a deeper look into the history of chimichurri in Argentina.

    Jump to:
    • Why Make this Recipe
    • What Do I Need to Make this Recipe? 
    • How to Make this Recipe
    • Expert Tips
    • The Best Way to Use Red Chimichurri
    • Recipe FAQs
    • Red Chimichurri
    • Recipe Origins

    Why Make this Recipe

    1. Different Flavors: If you love Chimichurri, you will definitely want to try this Red Chimichurri! It is the same concept as the traditional option but with different flavors for a new experience. 
    2. A Great Marinade: If you are looking for a delicious marinade, this is a great one to try! Use it with skirt steak, flank steak, chicken, and pork (or even as a dipping sauce for empanadas!) for an awesome experience. 
    3. Fast Flavor: You can make this sauce in just 5 minutes. No chopping necessary; simply add the ingredients to a food processor and blend! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Labeled ingredient shot with measured ingredients for red chimichurri.
    1. Parsley: Make sure to use very fresh parsley! Wash the fresh herbs and remove the stems. This is the base of a typical chimichurri. Feel free to try adding in some mint, cilantro, or extra parsley for delicious variations.
    2. Roasted Red Bell Peppers: I use a jar of roasted red peppers, but you can roast your own if you prefer that. Make sure to peel the skins off of the peppers if you are going with the homemade route. If you are using jarred, drain the peppers before adding them to the red chimichurri.
    3. Garlic: You can place 3 whole cloves garlic directly in the food processor or mince them up before you add them.
    4. Smoked Paprika: If you do not like a smoked flavor, you can substitute regular paprika instead. 
    5. Extra Virgin Olive Oil: This makes your red chimichurri great for marinating meat! You can also use Avocado Oil if desired.
    6. Vinegar: Red Wine Vinegar. Add some fresh lemon juice for extra acidity if desired!
    7. Salt: Make sure to use sea salt as the measurements will change if you are using a different type of salt.

    Tools 

    1. Food Processor: To blend the chimichurri. You can substitute a blender if necessary. 

    How to Make this Recipe

    Step 1: Make the Chimichurri 

    Pulse all of the ingredients in a food processor to blend. 

    Ingredients for red chimichurri in a food processor.

    Step 2: Cool Down 

    Put the chimichurri in a bowl or jar and put in the fridge to allow it to cool down. Remove it from the fridge before using and thaw if necessary. Enjoy! 

    Blended up red chimichurri in a food processor.

    Expert Tips

    • Start by pouring a little olive oil, and keep adding more as you go. You may find that you like less olive oil than what the recipe calls for. 
    • If you’d like a spicy chimichurri, feel free to also add red chili into the food processor. 
    • You must cool down the chimichurri before using it because when the olive oil heats up in the food processor, it takes on an overwhelming flavor. Allowing the red chimichurri to cool will balance out the flavors. 
    • You can also whisk by hand. In this case, blend up all of the ingredients except for the olive oil. Then drizzle in the olive oil and whisk by hand to combine.
    • Some chimichurri recipes have fresh cilantro. Feel free to add ¼ cup of fresh cilantro if it sounds good to you.
    • Make sure to use fresh herbs for the best taste!

    The Best Way to Use Red Chimichurri

    You can use your red chimichurri in a lot of different ways! As mentioned before it is great as a marinade. You can also use it as a dipping sauce. It would be great with:

    • Vegetables
    • Sandwich Spreads
    • Steaks: Flank Steak, Skirt Steak, Filet in a Cast Iron Skillet
    • A side to a Brazilian Meat Skewer
    • Tacos: Tacos de Pescado or Tacos de Camaron
    • Eggs: Eggs with Salsa
    • Or anything else that sounds delicious!

    Recipe FAQs

    Spoon scooping up red chimichurri from a serving dish.
    How Long Does Red Chimichurri Last? 

    You can keep Red Chimichurri for about 2 weeks or so. Make sure that it is stored in the fridge for best results! You can take the chimichurri rojo out of the fridge and leave it on the counter to come to room temperature before using. 

    Is Chimichurri Spicy? 

    If you want to make a spicy sauce, you certainly can do so! I like to add red chilis (hot peppers) or red pepper flakes to my sauce when I’m in the mood for some kick. 

    Can You Make this Recipe in Advance?

    Yes you definitely can! This sometimes even leads to better results, as the flavors have time to really meld together. 

    Freezing Instructions

    If you want to freeze your red chimichurri, you can do so in small batches! Spoon the chimichurri into ice cube trays and freeze them individually. Then put them all in one big plastic bag to store once frozen. This way you have single servings of flavor whenever you want them! 

    You can also freeze in bulk. Make sure to use an airtight container and to set the sauce on the counter for hours before using it so that it can thaw properly. 

    What’s the Difference between Red and Green Chimichurri?

    Both red and green chimichurri have a base of parsley, acid, and olive oil. Red Chimichurri also adds in some smokey flavors with the additions of smoked paprika and charred red bell peppers.

    Did you enjoy this Red Chimichurri Recipe? If so, make sure to check out these other recipes I picked out just for you: 

    • Argentinian Alfajores
    • Instant Pot Dulce de Leche 
    • Argentinian Beef Stew in a Roasted Pumpkin Shell
    • What to Serve with Beef Empanadas
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    Red chimichurri served in a bowl with a spoon in the sauce .

    Red Chimichurri

    In this Red Chimichurri Sauce Recipe (or Chimichurri Rojo), we use the base of a typical chimichurri and add some fun extra elements to make it red! Flavored with roasted bell peppers and paprika, you are going to love the fun flavors this recipe brings to dinner.
    5 from 2 votes
    Print Pin Rate
    Course: condiment
    Cuisine: argentina
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2 cups
    Calories: 545kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Food Processor
    • Mixing Bowl(s)

    Ingredients

    • ¾ cups packed Parsley, stems removed (about 1 bunch)
    • 3 cloves Garlic
    • 1 12 oz Jar Roasted Red Bell Pepper (about 1 ¼ cups), drained
    • 1 tsp Ground Smoked Paprika
    • ½ tsp Ground Cumin
    • ½ cup Extra Virgin Olive Oil
    • ¼ cup Red Wine Vinegar
    • ¼ tsp Fine Sea Salt
    • ⅛ tsp Ground Pepper

    Instructions

    • Pulse all of the ingredients in a food processor to blend. Blend only until the red chimichurri is chunky, do not blend until smooth.
    • Put the chimichurri in a bowl or jar and put in the fridge to allow it to cool down. Remove it from the fridge before using and thaw if necessary. Enjoy!

    Notes

    Recipe Copyright The Foreign Fork. For educational or personal use only.
    • Parsley: Make sure to use very fresh parsley! Wash the fresh herbs and remove the stems. This is the base of a typical chimichurri.
    • Roasted Red Bell Peppers: I use a jar of roasted red peppers, but you can roast your own if you prefer that. Make sure to peel the skins off of the peppers if you are going with the homemade route. If you are using jarred, drain the peppers before adding them to the red chimichurri.
    • Garlic: You can place 3 whole cloves garlic directly in the food processor or mince them up before you add them.
    • Smoked Paprika: If you do not like a smoked flavor, you can substitute regular paprika instead.
    • Start by pouring a little olive oil, and keep adding more as you go. You may find that you like less olive oil than what the recipe calls for.
    • If you’d like a spicy chimichurri, feel free to also add red chili into the food processor.
    • You must cool down the chimichurri before using it because when the olive oil heats up in the food processor, it takes on an overwhelming flavor. Allowing the red chimichurri to cool will balance out the flavors.
    • You can also add the olive oil and whisk by hand as you pour. A blender or this option is necessary to keep the chimichurri from separating as it rests.
    • Some chimichurri recipes have fresh cilantro. Feel free to add 1 cup of fresh cilantro if it sounds good to you.

    Nutrition

    Serving: 1batch | Calories: 545kcal | Carbohydrates: 12g | Protein: 4g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2660mg | Potassium: 631mg | Fiber: 4g | Sugar: 1g | Vitamin A: 6193IU | Vitamin C: 160mg | Calcium: 170mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Recipe Origins

    Chimichurri has been eaten and enjoyed in South America, specifically Argentina, for centuries. Most believe that it was invented by a man named Jimmy McCurry, a 19th-century Irish immigrant to Argentina. 

    As the story goes, he was missing his hometown favorite, worcestershire sauce, so he decided to make his own sauce using the local ingredients. He named the sauce after himself. With the Argentinian accent, “Jimmy McCurry” sauce quickly evolved into being called “chimichurri”. 

    This is just one story of many associated with the birth of chimichurri! 

    Traditional chimichurri, such as this Argentinian Chimichurri Recipe, is made with parsley, garlic, olive oil, cilantro, and seasonings. 

    We’ve taken the classic chimichurri format (using parsley, garlic, seasonings, etc), and added some fun extra red elements to create a red version! Flavored with roasted bell peppers and paprika, you’ll love the fun that this sauce brings to dinner. 

    More South American Recipes

    • A refreshing Açaí Na Tigela layered with granola, sliced bananas, strawberries, blueberries, and a drizzle of creamy topping.
      Brazilian Açaí Bowls (Açaí na Tigela)
    • A piece of pastel de choclo in a plate with fork on the side, and baking dish with pastel de choclo and basil leaves behind it.
      Pastel de Choclo Recipe from Chile
    • A serving bowl piled high with farofa and some spilling over onto a platter next to a serving spoon laying beside it.
      Farofa (Toasted Cassava Flour) from Brazil
    • A bowl of Argentinian chimichurri with a spoon scooping it
      Argentinian Chimichurri Recipe (Traditional!)

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    Sauces South America Argentina

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    Comments

    1. paul stelmach says

      September 15, 2024 at 8:37 am

      tried some marinated steaks from my local butchers not very good so i made your rojo with ribeye steak and permentors ie small roasties great rojo as per recipe its like a spicy ratatouille so one more new meal salmon strips prawns and rojo thanks paul

      Reply
      • Alexandria Drzazgowski says

        September 26, 2024 at 10:40 am

        Hi Paul, Hurray I am so glad this recipe helped to save your meal!! I like the comparison of Spicy Ratatouille haha. Thank you for the comment and enjoy your next meal too 🙂

        Reply
    2. Tracy says

      January 01, 2023 at 3:21 pm

      5 stars
      This turned out great. I’ve made multiple times now for my cauliflower steaks. I used cilantro only because that is my preference.

      Reply
      • The Foreign Fork says

        January 03, 2023 at 1:21 pm

        I’m so glad you like the chimichurri Tracy!! Thank you for letting me know 🙂 Enjoy your cauliflower steaks!!

        Reply
    5 from 2 votes (1 rating without comment)

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