This Easy Chimichurri Rojo Sauce is zesty and bright! Packed with fresh herbs, garlic, and a touch of spice, it’s perfect for drizzling on grilled meats or veggies.
You won’t believe how simple this sauce is to make. Just blend everything together, and boom, you have a burst of flavor ready to go! I love it with steak; it’s a match made in flavor heaven!
Key Ingredients & Substitutions
Fresh Parsley: The star of the show! Use flat-leaf parsley for the best flavor. If you’re out, you could substitute with more cilantro, though it will change the taste a bit.
Fresh Cilantro: This adds a unique flavor. If you’re not a fan of cilantro, fresh basil can be a great alternative. It won’t be traditional, but it will still taste fantastic!
Garlic: Fresh garlic is key for that strong flavor. If you don’t have fresh cloves, you might use garlic powder, but start with a smaller amount since it’s more concentrated.
Red Bell Pepper: This provides sweetness and color. Feel free to swap it with any sweet pepper or even a roasted red pepper for a smokier flavor!
Red Wine Vinegar: It brightens the sauce. If you don’t have it, apple cider vinegar or white wine vinegar can work well as substitutes.
How Do I Make Sure My Chimichurri Rojo is Full of Flavor?
Building flavor is crucial for this sauce! Follow these steps to ensure you’re on the right track:
- Start by pulsing the herbs and garlic first. This releases their oils and flavors, which is essential.
- When adding the spices and vinegar, blend just until combined. You want the herbs to stay vibrant and fresh.
- Drizzling the olive oil while blending helps emulsify the sauce without losing its chunky texture. Remember, a little chunkiness is key!
- Let the sauce sit for at least 10 minutes before serving. This helps the flavors meld together beautifully.
Now you’re ready to make a delicious chimichurri rojo sauce that’ll elevate any meal!
Easy Chimichurri Rojo Sauce
Ingredients You’ll Need:
- 1 cup fresh parsley leaves, packed
- 1/2 cup fresh cilantro leaves, packed
- 3-4 garlic cloves
- 1 small red bell pepper, seeded and chopped
- 1 small red chili or 1/2 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon (optional)
Estimated Time Needed:
This delicious chimichurri rojo sauce takes about 15 minutes to prepare. With a few simple steps, you’ll have a flavorful sauce ready to enhance your meals in no time!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Gather all your ingredients and give everything a quick rinse. This is also a good time to chop the red bell pepper into smaller pieces, making it easier to blend later on.
2. Combine in Food Processor:
In a food processor or blender, toss in the fresh parsley, cilantro, garlic, red bell pepper, and red chili or chili flakes. Pulse a few times until the mixture is coarsely chopped. You want to see flecks of the herbs and veggies, so don’t overdo it!
3. Add the Flavor Boosters:
Next, add the red wine vinegar, smoked paprika, ground cumin, salt, and pepper to the food processor. Pulse again to combine everything. The spices will give the sauce a lovely depth of flavor!
4. Drizzle in the Olive Oil:
With the machine running, slowly drizzle in the olive oil. This helps to blend the sauce while keeping it a bit chunky, which is what we want! Remember, a little texture goes a long way.
5. Taste and Adjust:
Give your chimichurri a taste. If you want a bit of brightness, add the juice of half a lemon and pulse again. Adjust the seasoning with more salt or pepper if needed.
6. Let It Rest:
Transfer the chimichurri rojo sauce to a bowl and let it sit at room temperature for at least 10 minutes. This resting time allows the flavors to meld together beautifully.
7. Serve and Enjoy:
Serve your vibrant chimichurri rojo with grilled meats, roasted vegetables, or use it as a zesty marinade. You can store any leftovers in the fridge for a few days—if it lasts that long!
Enjoy this easy and flavorful chimichurri rojo sauce!
Frequently Asked Questions
Can I Substitute the Fresh Herbs?
Absolutely! While parsley and cilantro are traditional, if you prefer a different flavor profile, you can use basil or even mint. Each herb will give the sauce a unique twist, so feel free to experiment!
How Do I Store Leftover Chimichurri Rojo?
Store any leftovers in an airtight container in the fridge for up to 5 days. To maintain the vibrant color and fresh flavor, give it a good stir before using. You can also freeze it for up to 3 months—just thaw in the fridge overnight when you’re ready to use it!
Can I Make This Sauce Spicier?
Yes! If you like heat, consider adding more red chili flakes or even a dash of hot sauce. You could also use a spicier variety of chili in place of the red bell pepper for an extra kick!
What Dishes Pair Well with Chimichurri Rojo Sauce?
This sauce is fantastic with grilled meats like steak and chicken, but it’s also great on roasted vegetables, fish, or even as a salad dressing. Get creative and use it wherever you want a burst of flavor!
