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Rojo Chimichurri


  • 1 cup of blanched parsley throw the parsley in a pot of boiling water for 1 minute until it turns vibrant green and then strain and rinse under cold water
  • 4 garlic cloves finely chopped and crushed
  • a sprinkle of red chili pepper flakes to your liking
  • 1/8 tsp of cumin
  • 1/8 tsp of sweet paprika or can substitute smokey paprika if you want it smokey
  • 3 tbsp of tomato paste
  • 1 lemon squeezed
  • 1/2 cup of olive oil can substitute vegetable oil
  • 1/8 cup of apple cider vinegar can substitute red wine or white vinegar
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 tbsp of water


  • Finely chop your parsley and add it to a medium bowl. Now add the rest of the ingredients and mix well. This sauce tastes best if it has had some time to sit for at least 20-30 minutes after making it.
  • To use: Add a heaping spoonful to your meat as a marinade. When you are done cooking/grilling your meat, add another heaping spoonful over your meat and cover with aluminum foil to let it rest. Serve the extra sauce alongside your meat for people to add as they like. Enjoy