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.
1cupred bell peppers - roasted, peeled, and chopped
1/2cupfresh parsley - chopped
1/4cupfresh oregano - chopped
4clovesgarlic - minced
1/2teaspoonred pepper flakes - adjust to taste
1/2cupolive oil - extra virgin, for best flavor
1/4cupred 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.