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Home » How-To (DIY stuff) » Red Chimichurri

Red Chimichurri

By Hank Shaw on September 14, 2020, Updated January 22, 2021 - 7 Comments

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4.41 from 10 votes
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red chimichurri with venison steak
Photo by Holly A. Heyser

In Argentina, chimichurri comes in two colors, the customary green as well as red chimichurri. This one adds sweet and hot peppers, plus paprika.

And as much as I love the regular green chimichurri, I actually prefer this red one. Especially in summer, and especially with venison steak.

The biggest difference, flavorwise, between red chimichurri and the green version is the presence of smoke and char: You use a roasted red pepper or two — piquillos would be the best, but a regular red bell pepper is perfectly fine — as well as smoked paprika. Smoked paprika is now in most supermarkets, but if you want the best, look for Pimenton De La Vera from Spain.

I really recommend that you hand chop everything here instead of using a food processor or blender. That pretty red color will turn to a weird orange if you buzz this sauce.

The only shortcut that works is to blast the shallot, garlic, hot pepper, roasted red pepper and parsley in a food processor, then mixing it all by hand with the remaining ingredients. That works if you need to make a ton of red chimichurri.

How to use it? Same way you would green chimichurri. Which, in Argentina, would be on grilled steak. I particularly like red chimichurri on grilled flat iron steak, or on a choripan sandwich. A what? Basically Argentina’s answer to a brat on a bun: Argentine chorizo on a bun. Damn good sandwich if you ask me.

Once made, your chimichurri will keep a few days in the fridge, although the parsley will turn olive drab over time. You can slow this process by using lemon or lime juice instead of vinegar.

red chimichurri recipe
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4.41 from 10 votes

Red Chimichurri

This is a red version of the classic Argentinean green chimichurri sauce. It is built on the basic green sauce, but here you add paprika and peppers to the mix. It can either be hand chopped, as I do here, or you can buzz it in a blender; if you do that, this will lighten up the color considerably.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Condiment, Sauce
Cuisine: Argentinean, South American
Servings: 8 servings
Calories: 129kcal
Author: Hank Shaw

Ingredients

  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 or 2 small hot chiles, minced
  • 1 roasted red bell pepper, chopped
  • 3 tablespoons red wine vinegar
  • 1 cup chopped fresh parsley, lightly packed
  • 1/2 cup olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked or sweet paprika
  • Salt and black pepper to taste

Instructions

  • Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.

Nutrition

Calories: 129kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 69mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 779IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg
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Filed Under: Featured, How-To (DIY stuff), Recipe

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Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for Heather LillyHeather Lilly says

    June 19, 2022 at 4:13 pm

    Absolutely delicious, I want to put this on everything now.

    Reply
  2. Avatar for Jeremy HeylJeremy Heyl says

    September 24, 2020 at 6:04 pm

    Ok, I love green chimichurri- so I thought I’d give this one a try. My garden is fading and I have several very red peppers. I used a few mild Hungarian, a few shishito and 2 serrano (because in the current environment- we don’t run out to the grocery store for 1 red pepper). Also used some smoked paprika my sister gave me that she picked up in Spain. Other than that, I made it as written. I seared a couple beef hanger steak tips in cast iron with just salt, pepper and a bit of butter to finish.

    Hank- this is awesome- I may now make this more often that green chimichurri!

    Reply
  3. Avatar for David ThompsonDavid Thompson says

    September 14, 2020 at 9:23 pm

    I’d use red Serrano because it actually has some flavor where cayenne and Thai are nothing but pure heat. This is very similar to what we’d get on Sundays on that old Brahma cow, the last one in on Saturday. Sunday barbecues on the rig in Colombia. The food would have been better if they’d left it to the crew. We knew the concept of low and slow and also knew the concept of no pink next to the chicken bone. I always had them push a hind quarter off to the side for another 10 minutes. I like Salmon, but I don’t care for Salmonella.

    Reply
  4. Avatar for AlecAlec says

    September 14, 2020 at 9:30 am

    What kind of hot pepper did you use? Would a habenero overwhelm this recipe? Thanks for your incredible recipes.

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 14, 2020 at 10:09 am

      Alec: I would not use a habanero, but if you are used to that level of heat, go for it. I would use something more like a red serrano or a fresh cayenne or a couple red Thai chiles.

      Reply
  5. Avatar for jeffjeff says

    September 14, 2020 at 7:36 am

    Which type of parsley do you prefer? flat or curley?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 14, 2020 at 7:37 am

      Jeff: I prefer flat leafed, but either will work here.

      Reply

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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