Red Chimichurri

This is a red version of the classic Argentinean green chimichurri sauce. It is built on the basic green sauce, but here you add paprika and peppers to the mix. It can either be hand chopped, as I do here, or you can buzz it in a blender; if you do that, this will lighten up the color considerably.

Prep time: PT20M

Total time: PT20M

Rating

4.46 stars (11 reviews)

Keywords

herbs, paprika, peppers, sauce

Ingredients

2 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 roasted red bell pepper, chopped
3 tablespoons red wine vinegar
1 cup chopped fresh parsley, lightly packed
1/2 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
Salt and black pepper to taste

Cuisine

Argentinean
South American

Steps

Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.

Nutitrion

Serving Size: 1 serving
Calories: 129 kcal
Carbohydrates: 2 g
Protein: 1 g
Fat: 14 g
Saturated Fat: 2 g
Sodium: 69 mg
Sugar: 1 g

Reviews

Crystal R on 2023-02-26 (5 stars):
Wonderful taste and a bit of zing! I used two small thai chilis and roasted a sweet orange pepper (all i had on hand); also curly leaf this time but will try flat leaf next to see which I like best. Going to be slathering this on some sous vide beef roast later tonight!
Heather Lilly on 2022-06-19 (5 stars):
Absolutely delicious, I want to put this on everything now.
Jeremy Heyl on 2020-09-24 (5 stars):
Ok, I love green chimichurri- so I thought I'd give this one a try. My garden is fading and I have several very red peppers. I used a few mild Hungarian, a few shishito and 2 serrano (because in the current environment- we don't run out to the grocery store for 1 red pepper). Also used some smoked paprika my sister gave me that she picked up in Spain. Other than that, I made it as written. I seared a couple beef hanger steak tips in cast iron with just salt, pepper and a bit of butter to finish. Hank- this is awesome- I may now make this more often that green chimichurri!