Chimichurri Rojo

This Chimichurri Rojo is a vibrant and flavorful sauce that elevates any dish. Combining roasted red bell peppers with a blend of spices, it’s perfect for grilled meats, veggies, or even as a zesty dip. Its smoky undertones and tangy taste make it an excellent addition to summer barbecues or casual dinners, ensuring your meals are anything but ordinary.

Why You’ll Love This Recipe

• Quick and Easy: This chimichurri rojo can be whipped up in just 10 minutes, making it a hassle-free condiment.
• Bursting with Flavor: The combination of roasted red bell peppers and smoked paprika creates a rich, savory flavor profile.
• Versatile Usage: Whether you’re grilling chicken, beef, or veggies, this sauce complements a variety of dishes beautifully.
• Healthy Ingredients: Packed with fresh herbs and wholesome ingredients, this recipe is both nutritious and delicious.
• Perfect for Any Occasion: Ideal for summer cookouts, family gatherings, or weeknight dinners—this sauce fits every meal.

Tools and Preparation

To make your cooking process smooth and enjoyable, having the right tools is essential.

Essential Tools and Equipment

• Food processor or blender
• Measuring cups and spoons
• Spatula
• Mixing bowl

Importance of Each Tool

• Food processor or blender: This tool is crucial for achieving the perfect texture—whether chunky or smooth—of your chimichurri rojo.
• Measuring cups and spoons: Accurate measurements ensure that each ingredient shines through in your flavorful sauce.
• Spatula: A spatula helps you scrape down the sides of the blender to incorporate all ingredients fully into the mixture.

Ingredients

This chimichurri rojo blends roasted red bell peppers with tangy vinegar for a delightful condiment.

For the Sauce

• 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)

How to Make Chimichurri Rojo

Step 1: Blend the Ingredients

1. Place all ingredients except olive oil into your food processor or blender.
2. Pulse until you reach your desired texture. For chunkier chimichurri, pulse just a few times; for a smoother consistency, blend longer and use a spatula to scrape down the sides.

Step 2: Adjust Seasoning

1. Taste your chimichurri rojo and adjust salt and pepper as needed to enhance flavors.

Step 3: Let It Rest

1. Transfer the mixture into a bowl and let it sit for at least 30 minutes before serving to allow flavors to meld together.

With this easy recipe, you’ll have a delicious chimichurri rojo ready to enhance any meal! Enjoy the burst of flavors it brings to your table!

How to Serve Chimichurri Rojo

Chimichurri rojo is a versatile condiment that can elevate many dishes. Its vibrant flavor pairs wonderfully with grilled meats, vegetables, and even as a dip or spread.

With Grilled Meats

• Chicken: Brush chimichurri rojo over grilled chicken for a smoky and tangy flavor boost.
• Beef: Serve it alongside steak for an exquisite combination of spices and richness.
• Turkey: Use this sauce on turkey burgers to add depth and zest.

As a Dip

• Vegetable Platter: Serve chimichurri rojo as a dip for fresh veggies like carrots, cucumbers, and bell peppers.
• Crackers or Bread: Place it in a small bowl with an assortment of crackers or crusty bread for a delightful appetizer.

With Roasted Vegetables

• Roasted Potatoes: Drizzle chimichurri rojo over roasted potatoes for added flavor.
• Grilled Asparagus: Toss grilled asparagus with chimichurri for a delicious side dish.

How to Perfect Chimichurri Rojo

Creating the perfect chimichurri rojo is easy with some simple tips. Here are ways to ensure your sauce is bursting with flavor.

• Bold flavors: Use freshly roasted red bell peppers for the best taste and vibrant color.
• Adjust consistency: Feel free to blend longer if you prefer a smoother sauce; pulse less for chunkier textures.
• Taste test: Always adjust salt and pepper after blending to suit your preference.
• Let it rest: Allowing the chimichurri to sit for at least 30 minutes enhances its flavors.

Best Side Dishes for Chimichurri Rojo

Chimichurri rojo pairs wonderfully with various side dishes that complement its bold flavor. Here are some excellent options.

1. Grilled Corn: Charred corn on the cob drizzled with chimichurri adds sweetness and smokiness.
2. Quinoa Salad: A refreshing quinoa salad topped with this sauce brings out its herby notes.
3. Couscous Pilaf: Light couscous pilaf works well as a base, allowing the chimichurri rojo to shine through.
4. Sautéed Spinach: Simple sautéed spinach tossed with chimichurri enhances its earthy taste.
5. Rice Pilaf: Fluffy rice pilaf served alongside grilled meats becomes more exciting with this sauce.
6. Roasted Cauliflower: Spiced roasted cauliflower drizzled with chimichurri adds a burst of flavor.

Common Mistakes to Avoid

Making Chimichurri Rojo can be simple, but there are some common pitfalls to watch out for.

• Using fresh peppers instead of roasted: Roasting the red bell peppers enhances their flavor. Ensure you roast them before adding to the sauce for a rich taste.
• Not adjusting seasoning correctly: Salt and pepper can make or break this sauce. Taste as you go and adjust according to your preference.
• Skipping the resting time: Allowing the chimichurri to sit for 30 minutes helps meld the flavors together. Don’t rush this step!
• Not blending enough or too much: Finding the right texture is key. Blend only until your desired consistency is reached—chunky or smooth—as needed.
• Ignoring ingredient quality: Use high-quality olive oil and fresh herbs. The better your ingredients, the tastier your chimichurri will be.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Chimichurri Rojo can last up to one week in the refrigerator.

Freezing Chimichurri Rojo

• Portion into ice cube trays for easy use.
• It can be frozen for up to three months.

Reheating Chimichurri Rojo

• Oven: Preheat to 350°F and warm in a baking dish until heated through.
• Microwave: Heat in short intervals of 15-20 seconds, stirring between each session.
• Stovetop: Warm over low heat in a small saucepan, stirring gently.

Frequently Asked Questions

Here are some common questions about making Chimichurri Rojo.

What is Chimichurri Rojo?

Chimichurri Rojo is a vibrant red sauce made from roasted red bell peppers, herbs, and spices. It’s a delicious accompaniment for grilled meats and vegetables.

Can I customize my Chimichurri Rojo?

Absolutely! You can adjust the spice level by adding more chili flakes or try different herbs like cilantro instead of parsley.

How long does Chimichurri Rojo last?

When stored properly, Chimichurri Rojo lasts up to one week in the refrigerator and can be frozen for three months.

Is Chimichurri Rojo vegan-friendly?

Yes, this recipe is vegan-friendly as it contains no animal products or by-products.

What dishes pair well with Chimichurri Rojo?

This sauce complements grilled chicken, beef, lamb, vegetables, or even as a flavorful dip for bread.

Final Thoughts

Chimichurri Rojo is not only easy to make but also incredibly versatile. Its smoky flavor and vibrant color make it an excellent addition to many dishes. Feel free to customize it with your favorite herbs or adjust the spice level for your taste! Give it a try; you’ll love how it enhances your meals!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Chimichurri Rojo

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 0 hours
• Yield: Approximately 8 servings 1x

Print Recipe

Pin Recipe

Description

Chimichurri Rojo is a vibrant, flavorful sauce that transforms any meal into a culinary delight. This fresh, herb-infused condiment features roasted red bell peppers blended with zesty vinegar, garlic, and smoked paprika, making it perfect for enhancing grilled meats, vegetables, or even as a dip. Quick to prepare in just 10 minutes, Chimichurri Rojo is not only delicious but versatile enough for summer barbecues or weeknight dinners. With its rich flavors and healthy ingredients, this sauce ensures your dishes are anything but ordinary.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups roasted red bell peppers
• 3 teaspoons smoked paprika
• ½ cup olive oil
• ½ cup parsley (packed)
• 1 ½ tablespoons white vinegar
• ¼ cup lemon juice
• 5–6 cloves garlic
• ½ teaspoon chili pepper flakes
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a food processor or blender, combine roasted red bell peppers, smoked paprika, parsley, white vinegar, lemon juice, garlic, chili pepper flakes, salt, and pepper.
2. Pulse the mixture until you reach your desired consistency—chunky or smooth.
3. Gradually add olive oil while blending until well combined.
4. Transfer to a bowl and let the chimichurri sit for at least 30 minutes to allow flavors to meld before serving.

• Prep Time: 10 minutes
• Cook Time: None
• Category: Condiment
• Method: Blending
• Cuisine: Latin American

Nutrition

• Serving Size: 2 tablespoons (30g)
• Calories: 120
• Sugar: 1g
• Sodium: 100mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: <1g
• Cholesterol: 0mg