![Chimichurri rojo](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/chimichurri-rojo--c46079bd-c1ca-4bb6-a901-ab2b40cdcea4.png)
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.
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.
Drink pairings
Chimichurri rojo pairs well with a variety of drinks, including red wine, beer, and cocktails.
Delicious Chimichurri rojo recipes
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