Introduction: Chimichurri "Rojo"

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Chimichurri Rojo
Here's a really quick recipe for you but it's an absolute beauty.

If you've tried Chimichurri and liked check out Chimichurri Rojo/Red. A little more pep and flavour to one of the best condiments you can make!

Again this is ideal for grilled meats and vegetables just as it is for adding a twang to an ordinary dish. It lasts in the fridge for weeks so make lots and use as and when you can.



Bunch of parsley and or Coriander/Cilantro
2 sweet red peppers
2 cloves garlic,
100ml Olive Oil
1tbsp red wine vinegar

1tbsp of tomato puree
1tsp of smoked paprika (hot for spicy, sweet for not spicy)
2-3 large pinches of sea salt


Here's the Video recipe showing you how to put it together.

Please like and comment the video if this is your sort of thing, I'd love to do more of these types of condiment videos recipes.

YouTube Page:

Click on the next page for step-by-step guide.

Step 2: Pepper Preperarion

Other than chopping and mixing the only real preparation you have to do is to skin the peppers. The skin left on would add a texture that would result in a lot less luxurious sauce, as without the skin the pepper flesh softens in the acidic vinegar mix.

Using your hob, leave the pepper(s) over a naked flame until the entire pepper is blackened and scorched. Then place in a plastic box or bag (environmentally, a multi-use box is best).

This allows the hot pepper to effectively steam off the skin. Once cooled to touch you can wipe the blackened skin off and remove altogether.

Lightly chop the peppers and place in a bowl.

Step 3:

Chop your parsley / Cilantro with a large knife or herb cutter and place in a bowl, coarsely chop the garlic cloves and add each other ingredient in an easy to pour/add container or spoon so you can put everything together easily.

Now in a large bowl add the green herbs, the chopped peppers, 100ml of olive oil, chopped garlic cloves, red wine vinegar, tomato puree, paprika and the sea salt.

Stir the ingredients well and then cover and refrigerate.

The flavours need a little time to properly mix, the longer you leave them the better and the vinegar/oil helps preserve the ingredients for several weeks if kept covered.

Use on Grilled Meats, vegetables, Halloumi, Potato fries you name it - it works great!

Enjoy and thanks for viewing!