Red chimichurri is a live-fire flourish—smoky paprika, oregano, garlic, and vinegar riding in good olive oil. It’s bolder than verde, built for beef, chorizo, pork, and charred veg. Keep it loose and leafy, not puréed; let the spice perfume, not paste over the meat.
Chief Flame Tamer Michael MCDearman
~ 1 1/2 Cups
15 minutes
Latin
Sauce
Red chimichurri is a live-fire flourish—smoky paprika, oregano, garlic, and vinegar riding in good olive oil. It’s bolder than verde, built for beef, chorizo, pork, and charred veg. Keep it loose and leafy, not puréed; let the spice perfume, not paste over the meat.
1 Cup Flat Leaf Parsley (finely chopped)
1 ½ Tbsp Fresh Oregano (finely chopped or 1 ½ tsp dried)
4 Garlic Cloves (microplaned)
1 tsp Smoked Sweet Paprika
½ tsp Hot Paprika (or ¼ Cayenne to taste)
½-¾ tsp Red Pepper Flake
½ tsp Kosher Salt (more to taste)
¼ tsp black pepper
⅓ Cup Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
1 tsp Sherry Vinegar (optional for roundness)
1 tsp Honey or ½ tsp Sugar in the Raw (optional balance)
In a bowl, whisk red wine vinegar, (optional) sherry vinegar, garlic, smoked + hot paprika, red pepper flakes, salt, and black pepper until dissolved.
Pitmaster’s Tip: Blooming the spices in vinegar first keeps the oil bright and the heat even.
Fold in parsley and oregano. Stream in olive oil while whisking until the herbs are suspended in a loose relish consistency. Stir in honey/sugar if using. Rest 30–60 minutes and salt to finish.
Pitmaster’s Tip: If it sheets off the spoon, add a spoon of chopped herbs; if it eats pasty, add a splash of vinegar + oil.
