Red chimichurri (Chimichurri Rojo)
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6 servings
-
Calories
188 kcal
-
Cuisine
Argentinian
Red chimichurri (Chimichurri Rojo)
Description
The Red chimichurri (Chimichurri Rojo) recipe brings together roasted red peppers, fresh flat-leaf parsley, sautéed shallots, garlic, oregano, and smoked paprika dressed in olive oil, fresh lemon juice, and red wine vinegar. This combination creates a sauce with a bright red color and a balance of smoky, tangy, and herbaceous flavors. The dish maintains a coarse texture, so the individual elements remain distinguishable and add bursts of flavor.
The preparation involves short pulses in a food processor to disclose the colors and flavors distinctly, avoiding over-blending to keep its fresh, vibrant mouthfeel. The salt, pepper, and chili flakes add seasoning and subtle heat to enhance the overall taste.
This chimichurri is ideal as a condiment for grilled meats, vegetables, or as a sauce to brighten up sandwiches and bowls. Allowing the sauce to rest for several hours or overnight makes the flavors harmonize and intensify.
Key tips include discarding woody parsley stems to avoid bitterness and adjusting seasoning gradually. Adding extra vinegar, salt, or chili should be done with care to avoid overpowering the sauce, and stirring in additional ingredients after processing prevents over-pureeing.
Ingredients
- 250 millilitre roasted red peppers Or, roast your own peppers, from a jar
- 1 shallot
- 3 garlic or to taste, cloves
- 1 teaspoon oregano or to taste, dried
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1½ teaspoon smoked paprika or to taste
- 125 millilitre olive oil
- 1 tablespoon lemon juice add more if you like it stronger, fresh
- 1 tablespoon red wine vinegar add more if you like it stronger
- ½ teaspoon red chili flakes or to taste
- 250 millilitre flat-leaf parsley loosely packed into a cup, stalks removed. Equivalent to about 12g.
- 1 teaspoon sugar optional
Instructions
- Peel the garlic cloves and shallot. Dice them into smaller pieces first to make chopping easier.
- Add all chimichurri ingredients except the olive oil to the bowl of a food processor.
- Pulse the ingredients very briefly just until everything has been coarsely chopped. Don't process it too finely, you still want to taste the individual components of the sauce.
- Add the olive oil and pulse again briefly until just combined. Be careful not to blend into a uniform puree.
- Allow the chimichurri to sit for a few hours before using to let the flavours meld. Letting it rest overnight is ideal.
Notes
- Pulse ingredients briefly to keep a coarse, chunky texture rather than a smooth puree.
- Discard parsley stems that are thick and woody to avoid bitterness; keep tender stems near the leaves.
- Taste and adjust vinegar, salt, and chili gradually, adding more by hand after processing to prevent overblending.
- Let chimichurri rest for several hours or overnight to let flavors meld and intensify before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 545mg | 23% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 27mg | 30% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
