ArgentinaThe roasted pepper is the whole point. Jarred roasted peppers are fine. But if you have 15 minutes and a gas burner, roasting a fresh pepper directly on the flame until it is black all over, then steaming it and peeling it, gives you a depth of smokiness and sweetness that no jar can replicate. The difference is clear in the finished sauce.
Give the chimichurri time. The first 10 minutes after making it taste disjointed: garlic is aggressive, vinegar sharp. At 30 minutes at room temperature they begin to meld. At 24 hours in the fridge the sauce is better still. Make it in the morning for an evening grill. Store in glass, not plastic: olive oil absorbs container smells quickly.
Chimichurri Rojo (Argentine Red Chimichurri)
By Sergei Martynov
Chimichurri rojo is the red sibling of Argentina's foundational herb sauce. Roasted red pepper and smoked paprika shift the colour and add a quiet smokiness that the green version does not have. It goes on steak the same way green chimichurri does, but also works as a marinade, a spread, and a dressing. Made in minutes. Better after resting. Keeps for two weeks.
Key Ingredients
What you'll need
Ingredients
- 1
roasted red bell pepper
i - 30 g
See recipes with fresh flat-leaf parsleyfresh flat-leaf parsley
i - 4
See recipes with garlic clovesgarlic cloves
i - 1
See recipes with shallotshallot
i - 2 tsp
See recipes with smoked paprikasmoked paprika
i - 1 tsp
See recipes with dried oreganodried oregano
i - 0.5 tsp
See recipes with red pepper flakesred pepper flakes
i - 3 tbsp
See recipes with red wine vinegarred wine vinegar
i - 1 tbsp
lemon juice
i - 100 ml
See recipes with extra virgin olive oilextra virgin olive oil
i - 0.5 tsp
salt
i
How to make it
Instructions
- 1
Roast the pepper if using fresh. If using jarred roasted red pepper, drain it and pat dry with paper towel. If roasting fresh: place the whole pepper directly on a gas burner or under a grill at maximum heat for 10 to 12 minutes, turning occasionally, until the skin is black and blistered on all sides. Place in a bowl, cover with a plate, and leave 10 minutes to steam. Peel away the charred skin under cold running water. Remove seeds and stem.
- 2
Chop everything. Roughly chop the roasted pepper, parsley leaves with their tender stems, garlic, and shallot. The traditional method is to mince everything finely by hand with a knife. If using a food processor, add everything except the olive oil and pulse in 5 to 8 short bursts. Stop before it becomes smooth. Chimichurri should have visible texture, not be a paste.
- 3
Combine and season. Transfer the chopped mixture to a bowl. Add the smoked paprika, dried oregano, and red pepper flakes. Pour in the red wine vinegar and lemon juice. Stir well. Taste: the balance of sharp, smoky, and herbal should be clear.
- 4
Emulsify with olive oil. Drizzle in the olive oil gradually while stirring constantly. Do not pour all at once. Add salt and taste again. Adjust vinegar if it needs more acid.
- 5
Rest before serving. Cover and leave at room temperature for at least 30 minutes before serving. Straight from the bowl the garlic is raw and harsh. After 30 minutes the sauce is a completely different thing. Serve at room temperature, not cold from the fridge.
Frequently Asked Questions
What is the difference between chimichurri rojo and green chimichurri for steak?
Green chimichurri is the base: parsley, garlic, oregano, vinegar, olive oil. Herbal, sharp, clean. Chimichurri rojo adds roasted red pepper and smoked paprika, which give smokiness, slight sweetness, and a thicker texture. Green chimichurri cuts through fat and contrasts; red chimichurri complements and is particularly good with ribeye, chorizo, and roasted vegetables. At an Argentine asado, both versions usually appear on the table together.
How long does chimichurri rojo keep in the fridge and can it be frozen?
In the refrigerator in a sealed glass jar, chimichurri rojo keeps up to 2 weeks. The first 2 to 3 days have the brightest herb flavour; after that the garlic softens and the vinegar integrates more deeply. The parsley darkens over time but the flavour is not affected. To freeze: pour into ice cube trays, freeze solid, then transfer to a bag. Keeps 3 months. Texture after thawing is slightly looser but the flavour holds well.
Can chimichurri rojo be made without a blender or food processor?
Yes, and many Argentines would say the knife method is the correct one. Mince the parsley, garlic, shallot, and roasted pepper as finely as possible, then add the smoked paprika, oregano, pepper flakes, vinegar, and oil and stir. The texture will be coarser, which is correct. Chimichurri should not be a puree. If using a food processor, pulse only in 5 to 8 short bursts. It is easy to over-process and end up with a smooth paste.
What can you use chimichurri rojo for besides steak?
Chimichurri rojo is more versatile than the green version because the roasted pepper rounds it out. Use it as a marinade for chicken or fish: coat and leave 30 minutes before grilling. As a sauce for roasted vegetables, particularly aubergine, courgette, sweet potato. As a spread for sandwiches, especially choripan. As a dressing stirred into a potato salad or grain bowl. In Argentina chimichurri goes on the table the way mustard does, alongside anything that has been grilled.
Is chimichurri rojo a spicy sauce and how can the heat level be adjusted?
In the base recipe the heat is mild to moderate: smoked paprika adds smokiness without much heat, the red pepper flakes contribute a background warmth. To make it spicier: increase the flakes, add a fresh serrano or half a seeded habanero, or replace part of the smoked paprika with cayenne. To make it mild: remove the flakes entirely and keep only the smoked paprika. The sauce stays red and smoky but without any real heat.
USA
Spain
France
Macedonia
Italy
Israel
Join the conversation
Comments
Loading comments…