A more modern variant of the classic green chimichurri. Thanks to red pepper and paprika, the sauce gets a deep red colour, a slightly sweeter flavour and a fuller structure. In European steakhouses often served alongside the green version, so guests can choose. Delicious with beef, but also with chicken and pork.
Red chimichurri
Red chimichurri
Method
01
Base
In a bowl, mix the sunflower oil, red wine vinegar and the water.
02
Herbs
Add the finely chopped pepper, garlic, parsley and chilli, followed by the oregano, both kinds of paprika, the chilli flakes, the salt and the pepper. Stir everything through carefully.
03
Mature
Put the sauce in a glass jar and leave to rest for at least 4 hours, and for the best flavour 24 hours in the fridge. Stir well before use.
04
Serve
Separately in a small dish, if you like alongside the green chimichurri.
Tips & notes
Use sweet red pointed peppers; they contain less moisture and have a more intense flavour than ordinary peppers. Chop everything finely by hand (no blender) for a nicely coarse structure. A teaspoon of tomato purée gives extra depth and colour, but mustn't overpower the herbs. Keeps for 5–7 days in the fridge, sealed.
Variations
- Add a very small amount of tomato purée for extra depth and colour.
- Use smoked paprika for a smoky variant.
Contains:
Sulphites
Serve with
- Bife de chorizo & ojo de bife
- Entraña
- Vacío
| Calories | 312 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fat | 31 g |
| Fibre | 5 g |
Estimated values, calculated from standard nutritional values per ingredient.
