I have been on a roll making this red chimichurri sauce and let me tell you, it is well worth it because it is so delicious! We love to serve this rojo chimichurri over steak and over roasted green beans. If you have never tried this red version of chimichurri you are in for a treat.
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About This Argentinian Chimichurri Sauce
Chimichurri rojo, or red chimichurri, is very similar to the green chimichurri but it has a few ingredients added and a couple of slight modifications that make it so amazing and just a little bit different. It's basically like a tomato chimichurri.
This authentic chimichurri recipe is made with cumin, paprika, vinegar, garlic, oil and a few other spices that help round out this delicious Argentinian sauce.
There are many versions of this classic Argentinian steak sauce. The most obvious difference is the color and the addition of paprika.
Ingredients
- Apple cider vinegar: You can also use red wine vinegar.
- Tomato paste: Forms a delicious and slightly sweet base for your chimichurri sauce.
- Fresh flat leaf parsley: Gives your sauce a bit of herbal flavor.
- Sweet paprika: Smoked paprika can be used if you prefer a smoky flavor, but I love the subtlety of sweet paprika.
- Kosher salt and pepper: Help bring out the other flavors.
- Garlic: Deepens the flavor profile.
- Cumin: Provides a warm and savory taste with a slightly nutty note.
- Lemon: Cuts through all of the savory spices with some bright acidity.
- Olive oil: Helps the sauce come together to form a smooth and delicious consistency.
- Red pepper flakes: For just a little bit of spicy heat.
This chimichurri rojo sauce is not smokey since it uses regular sweet paprika. It will have a little bit of heat from the red pepper flakes but nothing overly spicy.
If you like a smokey red chimichurri flavor, you can substitute smoked paprika for the sweet paprika in the recipe below.
How to Make Chimichurri Rojo Sauce
This red chimichurri sauce is so easy to make and it is literally just chopping a few ingredients and assembling. Here is what it looks like:
- Blanch the parsley by adding it to boiling water for just a minute. This helps take the bitterness out of the parsley.
- Now chop the parsley and garlic.
- Add that to a bowl along with the rest of the ingredients (vinegar, tomato paste, paprika, salt, pepper, cumin, lemon juice, olive oil, and red pepper flakes) and mix well.
- Taste for additional seasoning.
- Let it rest for about 30 minutes to let the flavors of the chimichurri come together.
How to Use Argentinian Chimichurri Rojo
I like to serve this over grilled steak tips and to make things even easier I will add this sauce to some green beans and roast those in the oven to serve along side the steak. It is all so delicious together.
This red chimichurri sauce would also make a wonderful addition to chicken wings, hummus, vegetables and just about anything you can think of that needs a savory punch of flavor.
You might Also Enjoy These Sauces
- Easy Homemade Chimichurri (green chimichurri)
- Italian Chicken Marinade
- San Marzano Tomato Sauce
- Blackened Spice Seasoning
- Poblano Cream Sauce
- Cilantro Lime Sauce
- Salsa Criolla
FAQs
Chimichurri will last for a while in the fridge since it is just vinegar, oil and spices. You can safely keep chimichurri in your refrigerator for up to one week. Just make sure to bring it out to come to room temperature before using it.
Chimichurri sauce, both the green and red chimichurri will have a tangy flavor from the vinegar, a little heat and punch of flavor from the other spices and some freshness from the parsley.
Argentinian chimichurri was created to be served over steak, traditionally skirt steak. Argentina is known for its delicious grass fed beef and this steak sauce compliments that.
The green version, also called chimichurri verde, is the classic version of this sauce. It's heavier on the parsley flavor and overall a bit milder in taste. Chicmichurri rojo sauce is a spicier and bolder version that includes warm, delicious ingredients like pepper flakes, chili powder, tomato paste, and occasionally roasted red peppers.
Chimichurri Rojo (Red Chimichurri)
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 1 cup of blanched parsley throw the parsley in a pot of boiling water for 1 minute until it turns vibrant green and then strain and rinse under cold water
- 4 garlic cloves finely chopped and crushed
- a sprinkle of red chili pepper flakes to your liking
- â…› teaspoon of cumin
- â…› teaspoon sweet paprika or can substitute with smoked paprika if you want a smokey flavored chimichurri.
- 3 tablespoon tomato paste
- 1 lemon squeezed
- ½ cup olive oil can substitute vegetable oil
- â…› cup apple cider vinegar can substitute red wine or white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoon water
Instructions
- Finely chop your parsley and add it to a medium bowl.1 cup of blanched parsley
- Now add the rest of the ingredients and mix well. This sauce tastes best if it has had some time to sit for at least 20-30 minutes after making it.4 garlic cloves finely chopped and crushed, a sprinkle of red chili pepper flakes, ⅛ teaspoon of cumin, ⅛ teaspoon sweet paprika, 3 tablespoon tomato paste, 1 lemon squeezed, ½ cup olive oil, ⅛ cup apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon pepper, 2 tablespoon water
- To use: Add a heaping spoonful to your meat as a marinade. When you are done cooking/grilling your meat, add another heaping spoonful over your meat and cover with aluminum foil to let it rest. Serve the extra sauce alongside your meat for people to add as they like. Enjoy
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Bill says
Absolutely delicious! Our new go to sauce for steak
Melissa says
So glad to hear that Bill 🙂
Dana says
Everyone really enjoyed this red version of chimichurri! It is great with veggies and meat.
Ella says
This was so delicious and perfect over grilled meat.
Dan says
Came out great