Dish

Chimichurri rojo

Red chimichurri

Chimichurri rojo is a tangy and spicy sauce that adds a burst of flavor to any dish. The parsley and garlic give it a fresh and herbaceous taste, while the red pepper flakes add a kick of heat. The vinegar helps to balance out the flavors and give it a tangy finish. This sauce is perfect for grilled meats, but can also be used as a marinade or dipping sauce. It is easy to make and can be stored in the refrigerator for up to a week.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Sauce

Origins and history

Chimichurri rojo originated in Argentina and is a popular condiment in South American cuisine. It is believed to have been created by gauchos (cowboys) who used it to flavor their grilled meats.

Dietary considerations

Gluten-free, vegan, vegetarian

Variations

There are many variations of chimichurri, including chimichurri verde (made with cilantro instead of parsley), chimichurri de ajo (made with extra garlic), and chimichurri de ají (made with hot peppers).

Presentation and garnishing

Chimichurri rojo can be presented in a small bowl or jar, with a sprig of parsley or red pepper flakes as a garnish.

Tips & Tricks

To make the chimichurri rojo more mild, reduce the amount of red pepper flakes. For a more tangy flavor, add more vinegar.

Side-dishes

Chimichurri rojo is typically served with grilled meats, such as steak, chicken, or pork. It can also be used as a marinade or dipping sauce for vegetables or seafood.