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Chimichurri Rojo | Argentina & Uruguay

An amazing fresh sauce to complement your steaks, eggs, potatoes and everything else! This traditional recipe from Argentina and Uruguay will surely delight fans of BBQ, eggs and etc…

Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com
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The Chimichurri Story

This is actually more of a fresh, herbal ingredients in a food processor story.

It was the 90’s, anxious to learn how to cook but didn’t know where to start.  I perused cookbooks in used bookstores, back when you could find a used bookstore (they are precious, if you have one in your neck of the woods, you might want to support it).  I dutifully scoured, read, absorbed, obeyed.  I had some successes which I attributed to my increasing ability to follow a recipe.  I had many failures, which either reinforced my false belief that I didn’t inherit ‘cooking genes’ or, in complete denial, I blamed the ‘bad recipe’.

Then I found the book.
The Salsa Lovers Cook Book by Susan K. Bollin has a copyright of 1993 and my edition is the 8th edition in 1994!  THAT’s amazing and so are the recipes.

The very first recipe i tried included a blender or food processor, I can’t really remember which or what recipe.  I DO know one thing… when I lifted the lid after chopping all of those fresh ingredients to bits, I was transformed and encouraged The color and aroma were beyond amazing.  Shelf stable jarred salsa at the super market has NOTHING on fresh salsa.

OK, so I didn’t technically make chimichurri but that is why I am enamored by all herbal, veggie things in a food processor and it’s Springing here in Northern Utah!  Annnnd…….I gotta make some food processor magic NOW!  We just had Daylight savings and the tulips are pushing up.  Can you tell I am pining for garden tomatoes, NOW!?!

Chimichurri is an invention that arose in Argentina and Uruguay, possibly/probably by Basque immigrants from a region that straddles Northern Spain and Southern France.  I DO know, that you need to embrace chimichurri, you won’t regret it.

I have tried this on fish, eggs and smoked meat.  I will try this on potatoes soon, let me know how you enjoyed this.  I really want to know.

Bon Appetit & Buen Provecho!

Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com
Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com
Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com
Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com
Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com
Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com

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Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com

Chimichurri Rojo

Yield: 4 cups
Prep Time: 15 minutes
Total Time: 15 minutes

An amazing fresh sauce to complement your steaks, eggs, potatoes and everything else! This traditional recipe from Argentina and Uruguay will surely delight fans of BBQ, eggs and etc.

Ingredients

  • 1 cup cilantro
  • 1 cup parsley
  • 1/2 red onion, roughly chopped
  • 6 cloves of garlic, peeled
  • 1/2 cup red wine vinegar
  • 12 oz jar of roasted red bell peppers or 2 fresh red bell peppers, roughly chopped
  • 1 cup olive oil
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1 Tbs paprika
  • 2-4 Tbs fresh oregano
  • juice of one lemon

Instructions

  1. Place all ingredients in a food processor, pulse until the chimichurri has the desired consistency.
  2. Enjoy on everything!
Nutrition Information:
Serving Size: 2 Tbs
Amount Per Serving: Calories: 108Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 1989mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g

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Caroline Sciberras

Monday 10th of May 2021

Didn't try it yet but from the ingredients, I'm sure it's perfect for me. Will definitely try this out. Thank you.

Tina

Monday 10th of May 2021

This sauce is perfect for seafood and white meat, it enhances flavor without totally taking over. I like using this for plain white fish or chicken breast. Enjoy Caroline!

Martin

Monday 5th of October 2020

Hi, the recepie looks good, (picture), but as an uruguayan I can guarantee that there is NO CILANTRO in a Chimichurri.. NEVER EVER.. please.. do not use cilantro..

For the rest, give it a go.. you won'r regreate it.

Tina

Wednesday 7th of October 2020

Hey Martin! Thanks for your insight! I'm curious, why is there no cilantro in chimichurri? Is it not available in Uruguay? Please share, I really want to know. Do you make chimichurri, and if so how? Thank you in advance:)

Bianca

Sunday 15th of April 2018

The colors in this salsa is amazing, this is incredibly beautiful. I think a marinade would be fantastic or even as a dip for chips. Saving this for sooner rather than later. Looking forward to this one, thanks!

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