Red Chimichurri

Name: Red Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: ¾ cups packed Parsley; 3 cloves garlic; 1 12 oz Jar Roasted Red Bell Pepper (about 1 ¼ cups), drained; 1 tsp ground smoked paprika; ½ tsp ground cumin; ½ cup extra virgin olive oil; ¼ cup red wine vinegar; ¼ tsp fine sea salt; ⅛ tsp ground pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
2 cups
Calories
545 kcal
Course
Condiments
Cuisine
Argentinian

Red Chimichurri

Dominic Levy

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In this Red Chimichurri Sauce Recipe (or Chimichurri Rojo), we use the base of a typical chimichurri and add some fun extra elements to make it red! Flavored with roasted bell peppers and paprika, you are going to love the fun flavors this recipe brings to dinner.

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Ingredients

Servings

¾ cups packed Parsley stems removed (about 1 bunch)
3 cloves garlic
1 12 oz Jar Roasted Red Bell Pepper (about 1 ¼ cups), drained
1 tsp ground smoked paprika
½ tsp ground cumin
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ tsp fine sea salt
⅛ tsp ground pepper

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Instructions

Pulse all of the ingredients in a food processor to blend. Blend only until the red chimichurri is chunky, do not blend until smooth.
Put the chimichurri in a bowl or jar and put in the fridge to allow it to cool down. Remove it from the fridge before using and thaw if necessary. Enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.
Parsley: Make sure to use very fresh parsley! Wash the fresh herbs and remove the stems. This is the base of a typical chimichurri.
Roasted Red Bell Peppers: I use a jar of roasted red peppers, but you can roast your own if you prefer that. Make sure to peel the skins off of the peppers if you are going with the homemade route. If you are using jarred, drain the peppers before adding them to the red chimichurri.
Garlic: You can place 3 whole cloves garlic directly in the food processor or mince them up before you add them.
Smoked Paprika: If you do not like a smoked flavor, you can substitute regular paprika instead.
Start by pouring a little olive oil, and keep adding more as you go. You may find that you like less olive oil than what the recipe calls for.
If you’d like a spicy chimichurri, feel free to also add red chili into the food processor.
You must cool down the chimichurri before using it because when the olive oil heats up in the food processor, it takes on an overwhelming flavor. Allowing the red chimichurri to cool will balance out the flavors.
You can also add the olive oil and whisk by hand as you pour. A blender or this option is necessary to keep the chimichurri from separating as it rests.
Some chimichurri recipes have fresh cilantro. Feel free to add 1 cup of fresh cilantro if it sounds good to you.

Nutrition Information

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Serving 1batch Calories 545kcal (27%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 55g (85%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 40g Sodium 2660mg (111%) Potassium 631mg (18%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 6193IU (124%) Vitamin C 160mg (178%) Calcium 170mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 545 kcal

% Daily Value*

Serving	1batch
Calories	545kcal	27%
Carbohydrates	12g	4%
Protein	4g	8%
Fat	55g	85%
Saturated Fat	8g	40%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	40g	200%
Sodium	2660mg	111%
Potassium	631mg	13%
Fiber	4g	16%
Sugar	1g	2%
Vitamin A	6193IU	124%
Vitamin C	160mg	178%
Calcium	170mg	17%
Iron	6mg	33%