This Easy Chimichurri Rojo Sauce packs a punch with fresh herbs, garlic, and a splash of vinegar. It’s bright, zesty, and perfect for any grilled meat or vegetable!
You’ll love how quickly this sauce comes together—just blend it all in a bowl! I often drizzle it on tacos, and it instantly makes them feel special. Give it a try! 🌿
Key Ingredients & Substitutions
Fresh Parsley: This is the star herb in chimichurri. I recommend using flat-leaf parsley for its robust flavor. If you’re short on parsley, you can use all cilantro instead—just keep in mind that it will change the taste a bit!
Fresh Cilantro: Cilantro adds a nice brightness. If you’re not a fan, feel free to skip it or replace it with more parsley or even mint for a unique twist.
Roasted Red Peppers: These add sweetness and depth. If you can’t find them in a jar, you can roast your own or use sun-dried tomatoes for a different flavor profile.
Garlic: Fresh garlic gives a lovely kick. You can use garlic powder in a pinch, but fresh is always better for taste. If you want less bite, roast the garlic first.
Red Wine Vinegar: This vinegar adds tang. If you’re out, apple cider vinegar or lemon juice can be a good substitute, though it will alter the flavor slightly.
How Can You Achieve the Best Texture for Your Chimichurri?
The texture of your chimichurri is key for a great sauce. You want it to be slightly chunky but still saucy. Here’s how to get it just right:
- Chop your herbs and peppers finely, but don’t over-blend them. A good old-fashioned knife is best for control.
- Mix the ingredients in a bowl, but make sure to whisk in the olive oil slowly. This creates a nice emulsion.
- Let the sauce sit for at least 15 minutes. This waiting time helps the flavors come together and improves the overall taste.
Easy Chimichurri Rojo Sauce Recipe
Ingredients You’ll Need:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup roasted red peppers, chopped (from jar or freshly roasted)
- 3 cloves garlic, minced
- 1 small red chili or 1/2 teaspoon red pepper flakes (adjust based on heat preference)
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
How Much Time Will You Need?
This chimichurri rojo sauce will take about 10 minutes to prepare. It’s quick and simple, and you should let it sit for about 15 minutes after making it to enhance the flavors. So in total, you can whip this up in about 25 minutes!
Step-by-Step Instructions:
1. Chop the Ingredients:
Start by finely chopping the fresh parsley, fresh cilantro, roasted red peppers, garlic, and red chili (if you’re using a fresh one). The finer you chop, the better the flavors will mix, so take your time with this step!
2. Mix Together:
In a medium bowl, combine all the chopped herbs and peppers with the red wine vinegar, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Give it a thorough stir to make sure everything is well incorporated.
3. Add the Olive Oil:
Next, slowly whisk in the olive oil to the mix. This will create a lovely, slightly saucy texture. Keep stirring until everything is combined nicely.
4. Taste and Adjust:
Now, it’s time to taste! If you feel it needs a bit more salt, vinegar, or spice, feel free to add those until it suits your palate. Cooking should be fun, so make it your own!
5. Let it Rest:
Allow the chimichurri rojo to sit for at least 15 minutes. This resting time will help the flavors meld together—trust me, it makes a difference!
6. Serve and Enjoy:
Once it’s ready, serve your chimichurri rojo over grilled meats, roasted vegetables, or use it as a dipping sauce. It’s bursting with flavor and will elevate any dish you pair it with!
Enjoy your vibrant and flavorful chimichurri rojo!
FAQ for Easy Chimichurri Rojo Sauce
Can I Use Dried Herbs Instead of Fresh?
While fresh herbs provide the best flavor, you can use dried herbs if you’re in a pinch. Generally, you’ll want to use one-third of the amount since dried herbs are more potent. So, for this recipe, use 1/2 teaspoon of dried parsley and 1/4 teaspoon of dried cilantro.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to a week. Be sure to give it a good stir before using, as the oil may separate. Chimichurri also tastes great after a day or two as flavors continue to meld!
Can I Make This Sauce Vegan?
Absolutely! This chimichurri rojo sauce is inherently vegan! Just enjoy it as is, and it will complement your meals beautifully!
What Dishes Pair Well with Chimichurri Rojo?
This sauce is versatile! It pairs perfectly with grilled meats like steak, chicken, or fish. You can also drizzle it over roasted vegetables or use it as a zesty condiment on sandwiches and tacos for an added kick.
