Authentic Chimichurri Rojo Recipe

Equipment Needed

• Small saucepan
• Blender or food processor
• Cutting board
• Knife
• Airtight container

Ingredients

• 3-4 dried Guajillo chilies, stems and seeds removed
• 1-2 dried Ancho chilies, stems and seeds removed
• 1/2 cup hot water (for rehydrating chilies)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt to taste
• Black pepper to taste

Instructions

1. Rehydrate the chilies: Place Guajillo and Ancho chilies in a small saucepan. Cover with hot water and bring to a simmer. Cook for 5 minutes, then remove from heat and let sit for 10 minutes until soft. Drain, reserving a little water.
2. Prepare herbs and garlic: While chilies rehydrate, finely chop the fresh parsley and cilantro. Mince the garlic cloves.
3. Blend the sauce: Transfer the rehydrated chilies (without seeds and stems), chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, smoked paprika, and red pepper flakes (if using) to a blender or food processor.
4. Process until smooth: Blend until the sauce is mostly smooth. If it's too thick, add a tablespoon or two of the reserved chili water until desired consistency is reached.
5. Season and serve: Season the chimichurri Rojo with salt and black pepper to taste. Let it sit for at least 15 minutes for flavors to meld before serving.

Notes & Tips

• For best flavor, make chimichurri Rojo a few hours ahead or even a day before.
• Store in an airtight container in the refrigerator for up to one week.
• Adjust chili amount for desired spice level.
• This sauce is great with grilled meats, chicken, fish, or vegetables.

Nutrition (Per Serving)

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