At Belgard Kitchen, Head Chef Lucas Ferreira Parente is bringing a distinct variation of a classic South American condiment to home cooks with his recipe for Chimichurri Rojo. While traditional Argentinian chimichurri relies on a bright green, herb-heavy foundation of fresh parsley, garlic, vinegar, and oil, Parente’s red-pepper adaptation introduces a smoky, roasted depth designed to complement a wide range of everyday grilled and roasted dishes.
The vibrant red sauce combines the smoky warmth of smoked paprika and roasted red peppers with the aromatic bite of fresh herbs, garlic, and charred green onions. Balanced with extra virgin olive oil and a bright splash of red wine vinegar, the condiment yields approximately one cup (250 ml) and requires roughly 20 minutes of preparation time. Built for convenience without sacrificing depth of flavor, the recipe utilizes accessible kitchen equipment and keeps well in the refrigerator, making it an adaptable addition to home cooking routines.
Ingredient Composition and Measurements
Chef Parente’s recipe balances pantry staples with fresh produce to build a robust flavor profile. To ensure precision during preparation, the ingredients are measured in both standard volumetric units and weight or liquid volume:
- Roasted red peppers (jarred): ½ cup (100 grams), thoroughly drained and patted dry to eliminate excess moisture.
- Green onions: 2 whole scallions (approximately 25 grams), designated for charring to add a subtle smoky bite.
- Fresh flat-leaf parsley: ¾ cup, lightly packed (25 grams), including both leaves and tender stems.
- Fresh cilantro: ⅓ cup, lightly packed (12 grams), incorporating leaves and tender stems.
- Garlic: 3 medium cloves (15 grams), finely minced.
- Red wine vinegar: 2½ tablespoons (37 milliliters), providing essential acidity.
- Extra virgin olive oil: ¼ cup (60 milliliters), forming the rich base of the sauce.
- Smoked paprika: 1 tablespoon (7 grams), introducing color and smoky notes.
- Dried oregano: 2 teaspoons (4 grams), contributing earthy herbaceousness.
- Kosher salt: 1 teaspoon (5 grams), plus additional salt to taste.
- Granulated sugar: 1 teaspoon (5 grams), used to balance the natural sharpness of the vinegar and peppers.
- Red chili flakes: ½ teaspoon (1 gram), delivering a gentle kick of heat.
Required Kitchen Equipment
The preparation of Chimichurri Rojo relies on basic kitchen tools designed to achieve the proper texture and balance. Home cooks will need:
- A dry skillet or an oven broiler for charring the green onions.
- A food processor for quick pulsing, or alternatively, a sharp chef’s knife for hand-chopping.
- A medium mixing bowl for combining the elements.
- Paper towels for drying the jarred peppers.
- An airtight glass jar for proper refrigeration and storage.
Step-by-Step Culinary Method
The process outlined by Chef Parente emphasizes textural integrity and flavor development, ensuring that the sauce maintains a rustic, coarse structure rather than becoming overly smooth or puréed.
1. Charring the Green Onions
The initial step focuses on building depth through charring. A dry skillet is placed over medium-high heat. The two whole green onions are added to the hot, ungreased pan and cooked for 2 to 3 minutes per side. The goal is to develop blackened spots across the exterior of the scallions, which enhances their natural sweetness and imparts a smoky character. Alternatively, this process can be completed under an oven broiler. Once charred, the green onions are removed from heat and allowed to cool completely before being finely chopped.
2. Preparing the Peppers
Proper handling of the jarred roasted red peppers is essential to avoid diluting the sauce. After measuring ½ cup (100 grams), the peppers are drained and thoroughly patted dry using paper towels to remove excess brine or water. The dried peppers are then transferred to a food processor and pulsed 5 to 6 times. This brief processing finely chops the peppers while maintaining a slightly chunky texture. For cooks working without a food processor, the peppers can be finely chopped by hand using a sharp chef’s knife.
3. Chopping Herbs and Garlic
Fresh herbs form the backbone of the sauce’s aromatic identity. The ¾ cup of flat-leaf parsley and ⅓ cup of fresh cilantro—utilizing both the tender stems and leaves—are finely chopped by hand. Stems contain significant flavor and crunch, making their inclusion valuable to the final texture. The 3 medium cloves of garlic are peeled and finely minced to ensure their sharp, pungent flavor distributes evenly throughout the mixture.
4. Combining the Ingredients
Once all fresh elements are prepped, assembly takes place in a central mixing bowl. The chopped charred green onions, pulsed roasted red peppers, chopped parsley, chopped cilantro, and minced garlic are placed in the bowl. The dry spices and seasonings—1 tablespoon of smoked paprika, 2 teaspoons of dried oregano, 1 teaspoon of kosher salt, 1 teaspoon of granulated sugar, and ½ teaspoon of red chili flakes—are added next. Finally, 2½ tablespoons of red wine vinegar and ¼ cup of extra virgin olive oil are poured over the ingredients. The mixture is stirred thoroughly until all components are evenly integrated and emulsified into a rich, reddish sauce.
5. Seasoning Adjustments and Resting Period
Because commercial brands of jarred roasted red peppers vary in their natural sweetness and acidity, Chef Parente emphasizes the importance of tasting and adjusting the sauce after mixing. Cooks should evaluate the balance and add a small pinch of extra salt, sugar, or red wine vinegar if needed.
To achieve optimal flavor, the recipe calls for the finished chimichurri to rest at room temperature for 30 minutes before serving. This resting period allows the dried oregano, smoked paprika, garlic, and fresh herbs to infuse into the olive oil and vinegar, rounding out the overall profile.
Storage Guidelines and Handling
Chimichurri Rojo holds up exceptionally well when stored correctly, making it a convenient option for advance prep:
- Refrigeration: Transfer the finished sauce to an airtight jar and store it in the refrigerator for up to 5 days.
- Oil Separation and Solidification: Because the sauce contains extra virgin olive oil, natural separation will occur while standing. The oil may also firm up or solidify when exposed to cold refrigerator temperatures.
- Serving Prep: If the oil solidifies in the fridge, set the sealed jar on the counter at room temperature for a few minutes until the oil liquefies. Stir the sauce thoroughly before spooning it over food to re-emulsify the ingredients.
Salt Density Adjustments
Chef Parente includes a specific technical note regarding salt selection, noting that salt density varies significantly across different brands. The recipe’s standard measurement of 1 teaspoon (5 grams) is calibrated for standard kosher salt brands.
However, if using Diamond Crystal kosher salt, which features larger, less dense flakes, cooks should increase the volume to approximately 1¾ teaspoons to match the equivalent salinity. As a best practice, home cooks are advised to start with a smaller quantity of salt and adjust gradually to taste.
Recommended Culinary Applications
Although chimichurri is traditionally served alongside grilled beef in South American cuisine, the smoky, bright profile of Chef Parente’s Chimichurri Rojo lends itself to a broad range of culinary uses across breakfast, lunch, and dinner:
- Proteins: Spoon over grilled steak, chicken thighs, pork chops, or roasted fish fillets to add acidity and richness.
- Vegetables and Starches: Drizzle over roasted root vegetables, crispy roasted potatoes, or grilled summer squash.
- Breakfast: Serve as a topping for fried, poached, or scrambled eggs.
- Spreads and Dips: Use as a spread for grilled sandwiches and burgers, or serve simply as a dip alongside warm, crusty bread.