Chimichurri Rojo or Red Chimichurri is a sauce used as a cooking base, a marinating sauce or on top like any other condiment. This Argentinian recipe works well with meat, fish, poultry, empanadas, roasted vegetable and almost anything.
Argentinian Red Chimichurri Sauce is always made from finely chopped parsley, but other seasonings used vary. Some recipes, like this one, include red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil is typical (plus a shot of hot water).
Many chefs use Red Chimichurri Sauce in basting onto meat as it cooks, or onto the cooked surface of meat as it rests. The Chimichurri sauce is often served as an accompaniment to asados (grilled meats).
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Chimichurri Rojo ~ Red Chimichurri Sauce
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Ingredients
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 3 tbsp fresh parsley minced
- 3 cloves garlic minced
- 4 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Instructions
- Whisk all ingredients together in a bowl.
Notes
Did You Know?
The name may be a variant of Spanish chirriburri ‘hubbub’, ultimately perhaps from Basque zurrumurru ‘noise, rumor’. Another theory connects it to Basque tximitxurri ‘hodgepodge’, ‘mixture of several things in no particular order’; many Basques settled in Argentina in the 19th century.
In the Dominican Republic, chimichurri or chimi, is a hamburger topped with coleslaw and a sauce somewhat similar to Argentinean chimichurri is called wasakaka. In the cuisine of León, Mexico, chimichurri is a pizza topping of mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil and salt. This dressing has an orange hue and is very popular in the city.
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