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

Chimichurri Rojo is a vibrant and flavorful sauce originating from Argentina, perfect for enhancing grilled meats and vegetables. This bold sauce is made with roasted red peppers, herbs, and spices, providing a tangy and slightly spicy flavor profile. Whether served over steak or used as a marinade, Chimichurri Rojo is a must-have condiment for any barbecue or grilling enthusiast.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Condiment, Sauce

Cuisine Argentinian, Latin American

Servings 8 servings

Calories 150 kcal

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.

Notes

This Chimichurri Rojo can be custom-tailored to your liking. Add more red pepper flakes for a spicy kick or adjust the vinegar for a tangier sauce. For an extra depth of flavor, consider adding a touch of smoked paprika.

Storing leftover sauce in an airtight container in the fridge can enhance the flavors as it rests.

Keyword Chimichurri, Condiment, grilling, Sauce