Chimichurri Rojo

Name: Chimichurri Rojo
Prep time: 10 min
Cuisine: Argentine/Uruguayan
Ingredients: Sweet or smoked paprika — 20 g (2 tbsp); Dried red chile flakes — 5 g (1.5 tsp); Tomato paste — 20 g (4 tsp); Garlic cloves, minced — 3; Dried oregano — 5 g (1.5 tsp); Red wine vinegar — 60 ml (1/4 cup); Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Sweet or smoked paprika — 20 g (2 tbsp)
Dried red chile flakes — 5 g (1.5 tsp)
Tomato paste — 20 g (4 tsp)
Garlic cloves, minced — 3
Dried oregano — 5 g (1.5 tsp)
Red wine vinegar — 60 ml (1/4 cup)
Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp)
Salt and pepper — to taste

Method

Combine paprika, chile flakes, tomato paste, garlic and oregano in a mixing bowl.
Whisk in red wine vinegar until well combined.
Gradually whisk in olive oil.
Season with salt and pepper.
Let rest at least 30 minutes before serving to let flavours meld and deepen.

Cultural Background: A red, paprika-forward cousin of the classic green chimichurri, chimichurri rojo incorporates dried red peppers and tomato paste for a smokier, deeper flavour, commonly found alongside its green counterpart at Argentine and Uruguayan grill houses.

Tips: • Using smoked paprika instead of sweet gives an extra layer of smoky depth. • This sauce keeps and even improves over several days refrigerated, unlike the fresher green chimichurri.

Variations: • Add a small amount of ground cumin for extra warmth. • Increase chile flakes for a spicier version.

Storage: Refrigerate in an airtight container up to 2 weeks.

Reheating: Not applicable; served at room temperature. Nutrition (per serving) Approx. 85 kcal, 0.3 g protein, 9 g fat, 1.5 g carbohydrate per 15 ml serving.

FAQs: What is chimichurri rojo traditionally served with? Grilled meats, alongside its green counterpart, at Argentine and Uruguayan asados. How is it different from regular chimichurri? Chimichurri rojo uses paprika and tomato paste rather than fresh herbs as its primary flavour base, giving it a smokier, deeper character.