The chimichurri rojo, or red chimichurri, is a vibrant twist on the classic green sauce. The recipe combines roasted red bell peppers, tangy vinegar, and a hint of smokiness, creating a savory condiment perfect for grilled meats and more.
Red chimichurri is a variation of the traditional green chimichurri. The main difference between the recipes lies in their color. The fabulous color comes from the addition of red ingredients like red bell peppers and paprika.
▢1 ½ cups roasted red bell peppers
▢3 teaspoons smoked paprika
▢½ cup olive oil
▢½ cup parsley (measured by packing it in a cup)
▢1 ½ Tablespoons white vinegar
▢¼ cup lemon juice
▢5-6 cloves garlic
▢½ teaspoon chili pepper flakes (read notes)
▢salt & pepper (to taste)
Place all ingredients, besides olive oil, in a food processor or blender.
Pulse until your desired texture. If you’d prefer a chunky texture, pulse just a few times. If you want a more paste-like consistency, make sure to blend longer and scrap the sides of the blender with a spatula.
Adjust salt and pepper to taste.
Transfer the red chimichurri to a bowl and let it sit for 30 minutes before serving.