Chimichurri Rojo Sauce

This Chimichurri Rojo Sauce is an incredibly vibrant, flavorful blend of red bell pepper, tomato, onion, garlic, parsley, cilantro, and oregano. It’s a delicious sauce for steaks and roasted veggies or a dipping sauce for chips, crackers, and…a spoon. It’s also great with paleo breakfast recipes, including eggs, bacon, and sausages! The options are endless! {Paleo}

When you make one green chimichurri sauce recipe, it’s only a matter of…hours before you make another. This time, red. Chimichurri Rojo Sauce is as much my favorite as the green sauce is. Will I alternate them in my kitchen? Yes. Will I layer them on the same meal? Exactly how much will you judge me if I do? Because, yes, I will.

You guys, if you haven’t put chimichurri in your life lately, THE TIME IS NOW. We are blending the reds (tomato and bell pepper) with the greens (parsley and cilantro). And we’re savoring our best lives while we do it. When I made Spicy Chimichurri Verde Sauce, I researched chimichurri’s history. The history of this Argentinian and Uruguayan recipe is rich and complicated. For those spicy details, see Spicy Chimichurri Verde Sauce. 

I was captivated. 

So then I researched the history of the red sauce, too. It history aligns with its green counterpart. But, according to tasteatlas in the site’s entry for Chimichurri rojo, you can change this sauce’s color from reddish brown to bright red, depending on the ingredients used. Ours is the bright red version. And we are all over it. Like, we were finding things in the fridge to try with it. And all I can say is we were zero percent disappointed on all fronts. This red sauce is the little black dress of sauces. It goes with everything. And it’s a must in your collection. *excuse me while I go buy a little black dress, as I currently do not own one*

I don’t even know how to talk about how good this red chimichurri sauce is. It goes just as well with steak as it does with eggs. We also love it with chips and crackers…or a spoon. You are limited only by your own imagination. So get cracking’!

So, let’s grab a blender, and start brainstorming all the delicious ways we can enjoy our very own Chimichurri Rojo Sauce. 

CHIMICHURRI ROJO SAUCE INGREDIENTS:

Below are the ingredients to make your very own Chimichurri Rojo Sauce! 

• The reds: bell pepper, tomato, onion.
• The greens: parsley, cilantro, onion.
• All the seasonings: dried oregano, sea salt, and black pepper.
• And the liquids, too: olive oil, red wine vinegar, and lemon juice.

NOTE: Due to dietary restrictions, we do not consume paprika or red pepper flakes. They are commonly used in red chimichurri sauce recipes and would, undoubtedly, be a wonderful addition to this recipe. Additionally, the absence of paprika contributes to this recipe’s bright red color, according to tasteatlas.

HOW TO MAKE CHIMICHURRI ROJO SAUCE:

Although the taste and the history are exotic by Midwestern standards, you can create your own bit of Argentina right in your very own kitchen with just minutes to spare!

1. In a high speed blender or food processor, combine the lemon juice, red wine vinegar, tomato, red bell pepper, red onion, green onion, garlic, parsley, cilantro, oregano, and sea salt. Mix on a LOW speed for several seconds until the ingredients mix together.
2. Keeping the speed on LOW, gradually drizzle or stream in the olive oil. If the ingredients clog the blades, then increase the speed just slightly and stream more olive oil. The key is to mix the ingredients together without puréeing them.
3. Garnish with coarse black pepper. Refrigerate in an airtight container for about 1-2 days.

PRO TIPS:

• Some blenders require liquid at the bottom to prevent the blades from overworking or overheating. The red wine vinegar, lemon juice, and natural juices from the tomato and red bell pepper may be enough to begin blending the ingredients prior to adding the olive oil. If you notice the blades aren’t working properly, and you think more liquid is needed, then drizzle in a little extra olive oil.
• For best results, consume this delicious sauce within about 1-2 days.

If you are feeling the pull for BIG FLAVOR recipes, then you’ll also enjoy these bad boys!

• Spicy Chimichurri Verde Sauce
• Spicy Quinoa-Stuffed Peppers
• Hot ’n Spicy Pico de Gallo

This recipe was inspired by Chili Pepper Madness’s Easy Chimichurri Rojo (Red Chimichurri Recipe) recipe. If you haven’t checked out Mike’s website, then you really need too! He has all sorts of spicy, vibrant recipes. I peaked at a few and was HOOKED immediately.

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