Chimichurri Rojo is a rich and flavorful Argentine sauce that pairs perfectly with grilled meats and veggies.
This vibrant sauce blends fresh herbs, garlic, red pepper flakes, and red wine vinegar for a bright finish. Not only is it easy to prepare, but it also packs a punch of flavor with minimal effort. Whether drizzled over a juicy steak or served as a marinade, Chimichurri Rojo adds an irresistible kick to your dishes. It’s a must-have in your culinary repertoire if you’re looking to elevate your grilling game!
Serving and Pairing Suggestions
Serve Chimichurri Rojo drizzled over grilled steaks, chicken, or lamb for a mouthwatering experience. It also pairs wonderfully with grilled vegetables, making it a versatile choice for summer barbecues.
Want some ideas for recipes that complement this delicious sauce? Consider trying it with Grilled Tandoori Chicken Wings with Mango-Chile Raita. Looking for a refreshing side? Try Spinach and Pomegranate Salad.
Tips and Notes
- Fresh herbs: Use fresh parsley and oregano for the best flavor.
- Storage: Store in an airtight container in the fridge for up to a week.
- Customization: Adjust the garlic and chili flakes according to your taste preferences.
- Blend: For a smoother sauce, blend everything in a food processor.
Ready to spice up your meals? Give Chimichurri Rojo a try today! Your tastebuds will thank you.
Chimichurri Rojo
Equipment
- 1 Blender or food processor
- 1 Measuring cups
- 1 Measuring spoons
- 1 Mixing bowl
Ingredients
- 1 cup red bell peppers - roasted, peeled, and chopped
- 1/2 cup fresh parsley - chopped
- 1/4 cup fresh oregano - chopped
- 4 cloves garlic - minced
- 1/2 teaspoon red pepper flakes - adjust to taste
- 1/2 cup olive oil - extra virgin, for best flavor
- 1/4 cup red wine vinegar
- Salt - to taste
Instructions
- In a blender or food processor, combine the roasted red bell peppers, parsley, oregano, garlic, and red pepper flakes.
- Pulse until the mixture is well combined but still slightly chunky.
- Transfer the mixture to a mixing bowl.
- Stir in the olive oil and red wine vinegar until well incorporated.
- Season with salt to taste.
- Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld.