Chimichurri Rojo is a red-pepper herb sauce made with roasted peppers, smoked paprika, garlic, fresh herbs, olive oil and red wine vinegar.
The Story
Chimichurri Rojo is a red-pepper take on the classic Argentinian herb sauce featuring smoky paprika, roasted red pepper, garlic and fresh herbs.
The recipe, attributed to Head Chef Lucas Ferreira Parente of Belgard Kitchen, yields about 1 cup (250 ml).
It takes about 20 minutes to prepare, using a food processor (or a sharp knife), a skillet and a mixing bowl, along with an airtight jar for storage.
To make the sauce, drain and pat dry 1/2 cup (100 g) jarred roasted red peppers, then char and chop 2 green onions, cooked in a dry skillet for 2 to 3 minutes per side until blackened in spots.
The method also calls for chopping fresh flat-leaf parsley (¾ cup, lightly packed, 25 g) and fresh cilantro (⅓ cup, lightly packed, 12 g), and mincing 3 medium cloves of garlic.
In a mixing bowl, combine the peppers, green onions, parsley, cilantro, garlic, 2½ tbsp (37 ml) red wine vinegar, ¼ cup (60 ml) extra virgin olive oil, 1 tbsp (7 g) smoked paprika, 2 tsp (4 g) dried oregano, 1 tsp (5 g) kosher salt (plus more to taste), 1 tsp (5 g) granulated sugar and 1/2 tsp (1 g) red chili flakes, then stir until well mixed.
Before serving, the sauce should rest for 30 minutes for best flavour, and then transfer to an airtight jar and refrigerate for up to 5 days, stirring well before use because the oil can separate.
For serving, the sauce can be spooned over grilled steak, chicken or fish, roasted vegetables or potatoes, or fried eggs, and it can also be used as a sandwich spread or dip for crusty bread.
← More stories