Chimichurri Rojo

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Chimichurri Rojo

June 9, 2014
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Chimichurri Rojo

Chimichurri Rojo - A traditional green sauce, this savory sauce is wonderful with red meat. It's like a cross between marinara and salsa

This sauce is an excellent compliment to any barbecued red meat.  I even like to dunk my tortilla chips in it. Traditional chimichurri sauces are green, but we used California Grown roma tomatoes and created a red version, and it couldn’t be any better. It’s rich flavor is a wonderful combination of tasty marinara and zesty salsa.

Chimichurri Rojo sauce draped across red meat.

We used a beautiful Harris Ranch Tri Tip this time, but have recently topped our Rib Eyes and even chicken with this flavorful sauce.

Here’s how to make it:

Chimichurri Rojo ingredients including olive oil, roma tomatoes, red onion, garlic, limes, cilantro, jalapenos, and seasonings

Ingredients

  • 2 large roma tomatoes
  • 1 jalapeno
  • 1/2 small red onion
  • 4-5 garlic cloves
  • bushel of cilantro
  • 3 limes
  • 1 T. salt
  • 2 T paprika
  • 1 cup olive oil

5 examples of what each ingredient should look like in the food processor

Add to a food processor:

  • bushel of cilantro, rinsed and hard stems removed
  • garlic cloves
  • 1/2 red onion, rough chopped
  • jalapeno, rough chopped and seeds removed

Pulse the ingredients together until well chopped as shown

Add to the food processor

  • roma tomatoes, rough chopped
  • juice of 3 limes
  • salt

Pulse in processor again until all the ingredients are combined.  Don’t overmix.

Add the olive oil and paprika and pulse just a few times to combine.

You’re DONE!
Chimichurri Rojo being poured onto the meat by a spoon.

Top your favorite meat with it and savor the freshness.

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