Chimichurri rojo

Red chimichurri or chimichurri rojo is a variation of the quintessential Argentinian chimichurri sauce, which is also called green chimichurri or chimichurri verde due to its vibrant green color. This so-called “red version” of the sauce is typically made with a combination of olive oil, minced garlic, Spanish sherry vinegar or red wine vinegar, cayenne, paprika (sweet, hot, or smoked), bay leaves, salt, and black pepper. Ripe tomatoes and red bell peppers are also common additional ingredients that, along with the paprika, give the sauce a distinctive, reddish-brown hue, hence the name red chimichurri. Alternatively, the chimichurri base consisting of parsley, oregano, garlic, olive oil, red chili pepper flakes, and vinegar can be enhanced with the addition of paprika, tomatoes, or red bell peppers to yield a red-colored sauce, thereby imparting a sweet and spicy kick to the intense herbal flavor of traditional chimichurri. Just like green chimichurri, red chimichurri is also used as a traditional accompaniment to grilled meat, fish, or poultry, although it also pairs well with roasted vegetables, empanadas, and tofu.