Chimichurri Rojo

September 18, 2016

Chimichurri Rojo - kvalifood.com

Chimichurri rojo is a modern adaptation of Argentine chimichurri that swaps in roasted red peppers as the base ingredient. Traditional chimichurri verde is parsley, garlic, oregano, red pepper flakes, red wine vinegar, and oil - no roasted peppers. The rojo variant adds smoky sweetness from charred peppers and smoked paprika. It is popular in Western cooking but not something you would find at a traditional Argentine asado. Use it as a condiment for grilled meats, roasted vegetables, eggs, or bread.

Ingredients

Makes ca. 350 ml

225 g roasted red peppers (one 225 g jar, drained - or 2 fresh red bell peppers, roasted and peeled)
30 g fresh flat-leaf parsley, leaves and tender stems (~3/4 cup loosely packed)
4 medium garlic cloves (~20 g), peeled
75 ml olive oil
3 tbsp red wine vinegar
1.5 tsp smoked paprika
1/2 tsp red pepper flakes, adjusted, to taste
1/2 tsp fine salt
1/4 tsp black pepper

Optional

15 g cilantro leaves (~2 tbsp)
1 tsp dried oregano
1 tbsp lemon juice

Directions

If roasting fresh peppers: preheat the oven to 200 C (400 F). Place whole red bell peppers on a sheet tray and roast for 30-35 minutes, turning every 10 minutes, until charred and soft. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel off the skin, remove stem and seeds. If using jarred peppers, drain them well.

Add the roasted peppers, parsley, garlic, smoked paprika, red pepper flakes, salt, and black pepper to a food processor. Pulse until finely chopped but still with visible texture - do not puree.

Scrape down the sides. Add the olive oil and red wine vinegar. Pulse a few more times until just combined. The sauce should be chunky and spoonable, not smooth.

Transfer to a jar or bowl. Taste and adjust the salt, vinegar, or red pepper flakes. Let rest in the refrigerator for at least 30 minutes before serving.

Serve at room temperature.

Notes

The sauce should not be smooth. Pulse sparingly. If you overshoot, stir in some hand-chopped parsley to restore texture.
Smoked paprika reinforces the smoky sweetness of the roasted peppers. Regular paprika works but gives a milder result.
Hand-mincing is a valid alternative to the food processor and gives a more rustic texture.
Keeps in an airtight container in the refrigerator for up to 2 weeks. The oil layer on top helps preserve it.