Red Chimichurri
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
2 cups
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Calories
545 kcal
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Course
Condiments
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Cuisine
Argentinian
Red Chimichurri
Report
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
- ¾ cups parsley stems removed (about 1 bunch, packed
- 3 cloves garlic
- 1 roasted red bell pepper jarred, 12 oz, about 1 ¼ cups, drained
- 1 tsp paprika ground smoked
- ½ tsp cumin ground
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ tsp salt fine sea salt
- ⅛ tsp black pepper ground
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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