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Red chimichurri served in a bowl with a spoon in the sauce .
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5 from 2 votes

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.
Course condiment
Cuisine argentina
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 545kcal
Author Alexandria Drzazgowski

Equipment

Ingredients

  • 1 (12 oz) jar Roasted Red Bell Peppers (about 1 ¼ cups), drained
  • ¾ cup Parsley stems removed (about 1 bunch)
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 3 cloves Garlic chopped
  • 1 tsp Ground Smoked Paprika
  • ½ tsp Ground Cumin
  • ¼ tsp Fine Sea Salt
  • ⅛ tsp Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)

Instructions

  • 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