Tangy Rojo Chimichurri

This zesty, bold chimichurri rojo has completely changed how I serve grilled foods. The smoky-sweet flavor from roasted red peppers works wonderfully with the sharp tang of vinegar and fresh lemon, making it my favorite way to jazz up ordinary meals.

I first threw this chimichurri rojo together during a last-minute cookout when we had nothing to put on our chicken. That bright sauce ended up stealing the show, and these days my family asks for it every week—they even dunk bread in it!

Ingredients

• Roasted red bell peppers: Give the main flavor and that eye-catching color
• Smoked paprika: Brings rich smokiness and extra flavor
• Olive oil: Makes everything smooth and helps blend tastes
• Fresh parsley: Adds a fresh green kick
• White vinegar: Gives that needed tangy zip
• Lemon juice: Perks everything up with freshness
• Garlic: Packs an amazing smell and flavor
• Chili pepper flakes: Let you control how spicy it gets
• Salt and pepper: Pull all the flavors together

Step-by-Step Instructions

Combine ingredients:

Throw everything but the olive oil into your blender or food processor. Starting without oil helps get an even mix before things get too slippery. Don't forget to roughly chop your parsley and garlic first so they blend better.

Pulse to desired texture:

You can control how chunky or smooth you want it. Quick pulses keep it rustic, longer blending makes it smoother. I like mine where you can spot tiny herb bits but the peppers are completely mixed in. Don't forget to scrape the sides down now and then for even mixing.

Season to taste:

This step really makes or breaks your sauce. Add salt and pepper bit by bit, tasting as you go. The salt doesn't just make it salty—it brings out the sweetness in those roasted peppers and makes the tangy parts pop more.

Rest and develop:

Pour your finished sauce into a bowl and let it sit out for at least half an hour. This waiting time isn't just busy work—it's when the magic happens as all those flavors start mingling together. The herb oils work their way through the whole sauce during this time.

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I can't get enough of the smoked paprika in this sauce. I found out how amazing it was by accident when I grabbed the wrong jar instead of regular paprika once. The flavor difference was so impressive that now I keep different kinds of smoked paprika just for making this sauce year-round.

Make Ahead and Storage

This chimichurri rojo gets tastier over time as everything mingles in the fridge. I often make twice as much on the weekend to use all week long. Keep it in a sealed glass container with a thin drizzle of olive oil on top to keep it fresh. That little oil layer stops air from getting in and keeps the bright color looking good. When stored right, your sauce will stay tasty for up to a week.

Perfect Pairings

This sauce goes best with things hot off the grill. Spoon it generously over flank steak or skirt steak for an Argentinian-style meal. It's also great with grilled chicken thighs, pork tenderloin, or even sturdy fish like halibut. Beyond meat, try mixing a spoonful into hot rice or roasted potatoes for a quick flavor boost. My personal favorite is putting it on a snack board with crusty bread and manchego cheese for dipping.

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Ingredient Substitutions

What's great about chimichurri rojo is how flexible it is. No parsley? Cilantro works great too and gives a different but totally tasty flavor. You can swap white vinegar for wine vinegar if you want something less sharp. If spicy isn't your thing, just skip the red pepper flakes or use a tiny bit of cayenne for more controlled heat. To make it vegan, just double-check your paprika since some brands might use animal products during making.

Frequently Asked Questions

→ What’s so special about chimichurri rojo?

It’s a smoky, zesty twist on the classic green chimichurri. Packed with roasted red peppers, fresh herbs, and paprika, it adds big flavor to any dish.

→ What’s the best way to use this sauce?

It’s great on grilled meats, veggies, or even as a dip for bread. Its zippy flavor boosts practically anything.

→ Can I make it spicier?

Absolutely! Throw in more chili flakes to crank up the heat. Start slow, taste, and adjust as you go.

→ How long can I store it?

Keep it in a sealed container in the fridge, and it’ll stay good for about a week. Give it a quick stir before serving.

→ What if I don’t have roasted peppers?

You can roast fresh bell peppers yourself over an open flame or in the oven. Canned ones also work in a pinch.