Chimichurri red (Chimichurri red) is a sauce based on light and refreshing oil made with aromatic and fresh folk herbs in South America. It is the perfect accompaniment for chicken, vegetables and fresh fish. The red chimichurri sauce will add a touch of flavor and freshness to any recipe. Also, it’s fast and easy to make!
If classic Chimichurri is my magic sauce, this recipe for smoked red chimichurri sauce is the next best thing!
Chimichurri is such a versatile sauce full of fresh ingredients. You can easily exchange some of the herbs to change the taste profile. You want more spicy, add more pepper, you want brighter, add more parsley, more lemon juice and so on! This is a simple basis, plays to create a balance you love.
The next time you serve dinner and you are worried that your meal is a little boring, try this red version! Made with fresh herbs, oil and red wine vinegar, this sauce will bring any recipe from an absolutely delicious insipid. In addition, you probably already have most of the ingredients in your pantry!
What is Red Chimichurri?
Traditional Chimichurri is a fresh sauce consisting of fresh parsley, chopped garlic, olive oil, oregano and red wine vinegar, such as my recipe for coriander chimichurri. It is used in recipes or as a condiment and can be found in Argentine and Uruguayan kitchens. We immerse ourselves in most history even in that recipe post.
There are generally two versions. A green and red chimichurri are both used in a variety of dishes and as a diving sauce, marinades and rimons for meat and grilled vegetables.
Red Chimichurri can be the most spicy of the two drawings on Rossi peppers, Paprika and Peperoni Fresno for further heat and smoky flavor.
Green Chimichurri is much milder but equally delicious. You have probably seen classic chimichurri served at the Steakhouses (we love it on Tacos of grilled beating steaks). Its clean and bold flavor makes it perfect for a range of dishes, but it is particularly popular to serve with grilled steak and other rich meats.
Both work great because the rich oil and the light herbs help cut the beef fat and abundant meats.
Chimichurri red ingredients
To create this Red Chimichurri recipe, you will need:
- Red red peppers: look for these in glass jars in the area of the seasoning near the pickles.
- Shallot
- Cloves of garlic
- Fresno Pepe
- Fresh parsley – We love the flat leaf parsley for our recipes; Look at our suggestions below on the best flavors!
- Extra virgin olive oil
- Red wine vinegar
- Lemon juice – from a fresh lemon
- Paprika – The smoked paprika really sake in this recipe
- Kosher and Blackpepper Blackpepper salt
How to make red chimichurri
Once your ingredients are collected, you are ready to start. This Rojo Chimichurri is so easy that it takes less than 5 minutes to make a lot!
- Take a small bowl and add the roasted red peppers, shallot, garlic and parsley.
- Subsequently, whip olive oil, red wine vinegar, lemon juice and paprika.
- Then pour the extra-virgin olive oil into the pepper mixture and mix until they are carefully combined.
- Finally, season with salt and pepper to taste! Voila! You have red chimichurri sauce!
Spoon on meats, beef or calf, fish, roasted or grilled vegetables and more!
For the tip: Where we love the ease of a food processor, we do not recommend preparing this sauce in one. The blades quickly clean the ingredients and when the oil is added, it creates an emulsification, which completely changes the plot of this.
You can button the shallot, the garlic, the Fresno chili pepper and the parsley in the food processor but leave the rest to cut and mix by hand.
Suggestions for experts’s recipes
If you don’t have a pepper from Fresno, you can replace it with jalapentos or peppers. Make sure to use everything that is a spice for you and your pallet
If you want to raise the fire, consider adding some chilli flakes.
Opt for fresh herbs. Dry herbs will not give you the flavor and consistency you are looking for. If you are making a marinated for your chicken wings, dry herbs are fine, but when you make a classic chimichurri sauce, fresh herbs are a must!
Red wine vinegar is preferred, but if you have to absolutely, the white vinegar will work.
Take your time by removing the parsley stems. You may be attempted to hack the stems still there, but they hold an oppressive forest flavor. The removal of the parsley stems will ensure that you get all the flavors of the parsley you want without the hard wood of the stems.
How to keep red chimichurri
You can keep any red chimichurri sauce remaining in an airtight container. A wide mouth bricklayer jar I will make the trick. You can leave it on the counter for a maximum of 3 days and in the fridge for a week. Since it is based on oil, let it return to the temperature of the room before serving, so the oil liquefias.
For the tip: Use the trays of ice cubes to keep the sauce in the freezer for a maximum of 3 months! The ice cubes tray will allow you to use the sauce in smaller portions. In this way, you don’t have to defrost more than necessary! Once the cubes are completely frozen, you can transfer them to a bag or container to keep them fresh.
I really want a pop on a plate, simply launches a cube or two of frozen red chimichurri in the pasta al dente for an easy meal!
What to serve with red chimichurri
Red Chimichurri is one of the most versatile sauces; Try it on grilled veal lombo ribs, smoked turkey legs, instant chipotle chicken or smoked Traneger chicken thighs. Chimichurri has an extraordinary flavor with any dish, if it sounds good for you: try it! You will not be disappointed.
FAQ Red Chimichurri
Red Chimichurri is the most spicy of the two. It is made with red chilli pepper, paprika and Fresno peppers that give it a spicy and smoky flavor and its red color.
Green chimichurri are made with olive oil, parsley, oregano, red wine vinegar and condiments. If you are sensitive to spices but you still want the bright and refreshing taste of the Chimichurri, opt for green.
This spicy sauce is your new best friend. We advise you to put it on everything! It is the perfect way to add a little excitement and flavor to any dish. I love how little time it takes to mix. Chimichurri should be a firm point in everyone’s family: it’s so good!
If you want the chimichurri recipe perfect to serve with Tortilla chips, try my homemade coriander chimichurri! It is one of my favorites!
I hope you liked this recipe of red chimichurri. If you did, let me know what you used for it and how it went in the comments!
Other homemade sauce recipes to try
This recipe for smoked red chimichurri sauce is full of bright spicy flavor that asks to be spoonful on steaks, meats, grilled vegetables and more!
Prevent the screen from going to sleep
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In a small bowl, add the roasted red peppers, the shallot, the garlic and the parsley.
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Beat olive oil together, red wine vinegar, lemon juice and paprika.
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Mix the olive oil in the pepper mixture.
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Mix to combine.
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Season with salt and pepper to taste.
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Spoon on meats, fish, roasted or grilled vegetables and more!
Feel free to add a pinch of chopped fresh coriander also for pop!
Keep in an airtight container in the refrigerator for a maximum of 4 days. Shake well before opening and using again. Allow the red chimichurri sauce to come to room temperature, so the liquefia of the oil, before serving.
Service: 1G | Calories: 63Kcal | Carbohydrates: 1G | Protein: 0.1G | Fat: 7G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Sodium: 31mg | Potassium: 16mg | Fiber: 0.1G | Sugar: 0.2G | Vitamin A: 73Iu | Vitamin C: 3mg | Soccer: 3mg | Iron: 0.1mg
