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.
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.