Sauces and Dips

Chimichurri Rojo, a vibrant and flavorful variation of the traditional chimichurri sauce, has its roots deeply embedded in South American cuisine, particularly Argentina and Uruguay. While the classic chimichurri is green (verde) and typically made with parsley, garlic, vinegar, and olive oil, the red version incorporates additional ingredients that give it a distinct color and taste.

Origins

Argentina and Uruguay: Chimichurri is a staple in Argentine and Uruguayan cuisine, where it is primarily used as a condiment for grilled meats, especially beef. These countries are renowned for their grilling culture, known as “asado,” where chimichurri is a key accompaniment.

Immigrant Influence: The sauce’s origin can be traced back to the influx of European immigrants in the 19th century, particularly Italians, who brought with them a rich tradition of herb-based sauces. The name “chimichurri” itself is believed to have been derived from the Basque word “tximitxurri,” which loosely translates to “a mix of several things in no particular order.”

Ingredients and Variations

Parsley and Cilantro: Like the classic green chimichurri, the red version also uses parsley as a base, but it often includes cilantro for added freshness and complexity.

Red Wine Vinegar: This ingredient provides the necessary acidity to balance the flavors and acts as a preservative, allowing the sauce to keep well.

Garlic and Chili: The inclusion of minced garlic and red chili (or red chili flakes) adds a spicy kick, making the sauce more robust and versatile.

Smoked Paprika and Cumin: These spices are what give Chimichurri Rojo its characteristic red hue and smoky, earthy flavor. Smoked paprika (pimentón) is a common ingredient in Spanish cuisine, reflecting the Spanish influence in the region.

Olive Oil: High-quality extra virgin olive oil is essential, as it blends all the ingredients together and provides a rich, smooth texture.

Cultural Significance

Asado Tradition: In Argentina and Uruguay, chimichurri is more than just a sauce; it’s a symbol of the asado tradition. Asado is a social event where friends and family gather to enjoy grilled meats, and chimichurri is a crucial element of this experience.

Versatility: Beyond asado, Chimichurri Rojo is used in various dishes, enhancing the flavors of not just grilled meats but also seafood, vegetables, and even as a marinade or dipping sauce.

Global Popularity: While its roots are South American, the sauce has gained international acclaim, finding its way into kitchens worldwide due to its bold flavors and versatility.

Chimichurri Rojo is a testament to the rich culinary heritage of South America, blending native ingredients with European influences to create a sauce that is both unique and universally beloved.

Here’s how you make it!

Ingredients

1 cup fresh flat-leaf parsley, finely chopped

1 cup fresh cilantro, finely chopped

1/4 cup red wine vinegar

3-4 cloves garlic, minced

1 small red chili or 1/2 teaspoon red chili flakes, finely chopped

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

Salt and pepper to taste

Instructions

1. Finely chop the parsley and cilantro, and place them in a medium mixing bowl.
2. Add the red wine vinegar, minced garlic, and finely chopped red chili (or chili flakes) to the bowl with the herbs.
3. Stir in the smoked paprika, ground cumin, and dried oregano until well combined.
4. Slowly drizzle the olive oil into the mixture while stirring continuously to emulsify the sauce.
5. Add salt and pepper to taste, mixing thoroughly.
6. Let the chimichurri rojo rest for at least 15 minutes to allow the flavors to meld. For best results, let it sit for a few hours or overnight in the refrigerator.
7. Store in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving.