Chimichurri Rojo (Red Chimichurri): A Smoky & Bold Take on a Classic Sauce
Feb
If you love deep, smoky flavours, Chimichurri Rojo is the perfect addition to your braai spread.
This variation of the traditional chimichurri incorporates roasted red capsicum and smoked paprika, adding a slightly sweet and smoky taste that pairs beautifully with grilled meats, poultry, and seafood.
In a food processor, combine roasted red capsicum, parsley, garlic, vinegar, paprika, lemon juice, salt, pepper, and red chilli flakes.
Blend until smooth or leave slightly chunky, based on your preference.
Slowly drizzle in olive oil while blending or stir it in for a rustic texture.
Let it rest for at least 30 minutes before serving.
Why You’ll Love It
- The roasted red capsicum adds a smoky sweetness.
- Works beautifully as a marinade or dipping sauce.
- A perfect alternative for those who prefer a richer, bolder flavour profile.
Want to try the traditional herbaceous version? Check out Chimichurri Verde!
Elevate Your Braai Experience
Chimichurri isn’t just a sauce—it’s a flavour-packed essential that enhances the smoky depth of a braai. Whether you choose the vibrant green chimichurri for its fresh, herbaceous kick or the bold chimichurri rojo for its smoky richness, both will take your grilled dishes to the next level.
Whip up a batch for your next braai and watch it become a crowd favourite!
Ingredients
Directions
In a food processor, combine roasted red capsicum, parsley, garlic, vinegar, paprika, lemon juice, salt, pepper, and red chilli flakes.
Blend until smooth or leave slightly chunky, based on your preference.
Slowly drizzle in olive oil while blending or stir it in for a rustic texture.
Let it rest for at least 30 minutes before serving.
