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chimichurri rojo recipe

Chimichurri Rojo

Susan the CA Grown Mom
This fresh and delicious Chimichurri Rojo recipe is made simply with California Grown ingredients. Use it to top grilled beef, fish and more.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Course Dressing, Side Dish
Cuisine Mexican
Servings 1012 servings
Calories 204 kcal

Ingredients
  

  • 2 large Roma tomatoes or three medium sized
  • 1 jalapeno rough chopped and seeds removed
  • 1/2 small red onion rough chopped
  • 4-5 garlic cloves smashed
  • bushel of cilantro rinsed and hard stems removed
  • 3 limes
  • 1 TBSP salt
  • 2 TBSP paprika
  • 1 cup olive oil

Instructions
 

  • Add to a food processor: the bushel of cilantro, the garlic cloves, the red onion, and the jalapeno. Pulse the ingredients together until well chopped as shown.
  • Then add to the food processor: the Roma tomatoes, the juice of 3 limes, and the 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.

Nutrition

Calories: 204kcalCarbohydrates: 4gProtein: 0.4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 700mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 187IUVitamin C: 12mgCalcium: 12mgIron: 0.3mg
Keyword sauce
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