This vibrant chimichurri rojo sauce is packed with herbs, garlic, and a touch of spice. It’s the perfect topping for grilled meats or veggies, bringing a burst of flavor!
I love how quick it comes together—just blend, taste, and adjust. It’s like magic in a jar every time I need a flavor boost for my meals. Who doesn’t love easy and tasty? 😊
Key Ingredients & Substitutions
Parsley: Fresh parsley is the star here. Curly or flat-leaf parsley works well, but I prefer flat-leaf for its flavor. If you’re in a pinch, swap it with fresh basil, though it will change the taste slightly.
Cilantro: This herb adds a unique touch. If you’re a cilantro-hater, try fresh mint or even arugula for a different twist! Each will give a fresh taste.
Red Bell Pepper: The bell pepper is optional but adds nice color and sweetness. If you don’t have it, feel free to skip or use roasted red peppers from a jar.
Garlic: Fresh garlic is key for that bold flavor. Pre-minced garlic is okay, but fresh is always best. You can also use roasted garlic for a mellower taste.
Red Wine Vinegar: This adds acidity. If you don’t have it, try white wine vinegar or even lemon juice for a zesty difference.
How Do I Get the Perfect Flavor Balance?
Getting your chimichurri rojo just right is all about balancing flavors, especially between the herbs, acidity, and spice. Here’s how to do it:
- Start by mixing the herbs, garlic, and pepper together first. This will let their flavors meld.
- When adding red wine vinegar, start with less and taste. You can always add more if it needs extra tang.
- Adjust the chili heat according to your preference—add less for milder or more for a punch!
- Whisk in the olive oil slowly. This helps with emulsifying the sauce and gives it a nice texture.
Letting the sauce rest for at least 15 minutes is crucial. It allows all those fantastic flavors to blend beautifully, making every bite delicious!
Easy Chimichurri Rojo Sauce
Ingredients You’ll Need:
Fresh Ingredients:
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red bell pepper, finely chopped (optional for extra color)
Spices and Condiments:
- 1-2 dried red chili peppers or 1 tsp red pepper flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This easy chimichurri rojo sauce takes about 10 minutes to prepare. After that, let it sit for 15 minutes to really let those flavors blend together. That’s just a total of about 25 minutes from start to finish!
Step-by-Step Instructions:
1. Combine the Fresh Ingredients:
In a medium bowl, add the chopped parsley, cilantro, minced garlic, and the optional chopped red bell pepper. Mixing these fresh herbs with garlic first helps kick-start those incredible flavors!
2. Spice It Up:
Add the dried red chili peppers (or red pepper flakes), red wine vinegar, smoked paprika, and cumin to the bowl. Stir these ingredients in well so they begin to blend together.
3. Add the Olive Oil:
Slowly whisk in the extra virgin olive oil. This will help to emulsify the sauce and bring all the ingredients together into a cohesive mixture!
4. Season to Taste:
Sprinkle in salt and freshly ground black pepper according to your preference. Taste the sauce and adjust any of the ingredients if needed, such as adding more spice or acidity.
5. Let It Marinate:
Let the chimichurri rojo sit for at least 15 minutes at room temperature. This resting time allows the flavors to meld beautifully, making each bite even more delicious!
6. Serve and Store:
Serve this vibrant sauce over grilled meats, roasted veggies, or use it as a tasty dipping sauce. If you have any leftovers, simply store them in an airtight container in the fridge for up to a week!
This vibrant red chimichurri rojo sauce is not only easy to make but also packed with fresh flavors, smoky accents, and just the right kick. Enjoy adding it to your favorite dishes!
Can I Use Dried Herbs Instead of Fresh?
While fresh herbs provide the best flavor, if you’re in a pinch, you can use dried herbs. Use about one-third of the amount, as dried herbs are more concentrated. Keep in mind that the taste will differ slightly!
How Can I Adjust the Spice Level?
If you prefer a milder chimichurri, reduce the amount of dried chili peppers or red pepper flakes. Alternatively, you can add an extra scoop of red bell pepper for sweetness without additional heat. Taste as you go to find the right balance for your palate!
Can I Make This Sauce Ahead of Time?
Absolutely! You can prepare chimichurri rojo a day in advance. Just store it in an airtight container in the refrigerator. Let it sit out for a few minutes before serving so that it comes to room temperature and those flavors shine!
What’s the Best Way to Serve Chimichurri Rojo?
This sauce is fantastic over grilled meats like steak, chicken, or fish, and it’s also delicious drizzled over roasted vegetables. It can even serve as a vibrant dip for bread or fresh veggies—endless possibilities!
