When my husband and I visited Argentina in 2019, I was served the well known green chimichurri in restaurants, as well as a red version. Yet I kept forgetting to look it up. Here’s what the traditional green looks like.
But finally today, I googled, and up came a Hank Shaw recipe for red chimichurri. His blog is Hunter Angler Gardener Cook, and he is a James Beard award-winning author and former chef.
On his blog: “ If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here.”
Mr. Shaw has written multiple cookbooks, my favorite titles being “Duck, Duck, Goose,” and “Buck, Buck, Moose!” I don’t own his cookbooks, mostly because I’m not a hunter, and I don’t actively fish or forage in Oklahoma, but I do enjoy his blog.
Shaw recommends chopping everything by hand, otherwise the chimichurri will turn a strange color. I think we’ve all learned with paints that red and green don’t blend together well!
Chimichurri is typically offered alongside steaks.
Recipe by Hank Shaw
2 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 roasted red bell pepper, chopped (I used a 6.52 ounce jar Piquillo peppers)
3 tablespoons red wine vinegar
1 cup chopped fresh parsley, lightly packed
1/2 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon smoked or paprika
Salt and black pepper to taste
Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out.
Mix all the remaining ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature. There were six Piquillo peppers in the jar. I first gently rinsed and dried them before adding to the chimichurri.
Chimichurri, whether red or green, is a fantastically fresh and flavorful condiment. I could eat it with a spoon.
Try it on steak, but also try it on fish and shrimp and lamb and eggs….
My only suggestion with this chimichurri is to finely chop the parsley!
This looks delicious and the colors are so inviting.
Thanks! It was so good I’m making another batch soon!
This is wonderful. I love chimichurri but have never had a red version so thanks for this recipe.
It’s different, but I almost like it better!
Looks delicious. I like the variation you have shared and look forward to makiong this dauce,
You will love it!
It looks so nice that I could eat it with a spoon too 😋😉
I know what you mean!
It’s so pretty Mimi! Very inviting!
And it’s really yummy!
I came across Hank Shaw over a decade ago, but like you, I don’t forage or hunt. Nonetheless, I was impressed by his knowledge and versatility. I love your recipe, because it makes sense to chop it finely and to allow all those flavors to meld throughout. All the more reason to give it another go. Thanks!
I’m pretty sure you’ll love this! I should buy a couple of Hank’s books just because I love the titles so much!
Wow, that sounds fantastic! I never heard of red chimichurri before, but it makes sense, especially if you can have red pesto. I’ve gotta try it.
If I hadn’t been served it, dining in Peru, I wouldn’t have believed there was something other than the green variety!
This seems remarkable! I haven’t heard of red Chimichurri before, but I would love the combination. I’m traveling to be with my super-cook daughter-in-law and plan to take this recipe with me. She makes the “green” quite often, and this would be a fun change. :-)
It’s different, and so good. Unfortunately my husband can’t enjoy either, because he hates vinegar.
I can’t help but think about Christmas dinner for some reason. GREG
It’s the pretty colors!
I love me some red chimichurri! And you are very good to give the advice not to blitz us in the food processor. We did that, and the result was rather brown looking… Hand chopping is the way to go!
Definitely. Besides, the red peppers are so pretty.
I love chimichurri! SUCH good stuff. I never make the red — need to do that. Great looking recipe — thanks.
It’s so different, but also so good. It’s an excuse to cook some steaks!
I’ve only tried green chimichurri but I have a feeling I would love the red one too.
I think you would! It’s so good with the roasted red peppers!
I’ve never heard of chimichurri, but it both looks and sounds good!
Oh, it’s really good. If you to to the top of my main page there is a search entry, and you can get to the traditional recipe for chimichurri. Or, just google!
Oooh I’m loving the sound of this! I made a red goddess once. Totally different of course, but the switch from green to red made me think of it. ;-) I’ve always loved chimichurri and this one is so fun. Love the tangy fresh flavors with meat! ~Valentina
No, I get it! This one is so different, and yet so good!
Interesting! I’ve never come across red chimichurri before, but now I’m intrigued. I do enjoy the green version, so now I want to try this one. Also, Buck, Buck, Moose! is the best title for a wild game cookbook!!
I feel like I should buy a couple of Hank’s books just because of the titles! But he’s also very talented and knowledgeable. The red chimichurri hardly compares – they’re so different, and both so good.
That looks beautiful, like tiny jewels. I had no idea there was a red kind but we adore the green one so I’m sure we’d love this one too.
I was surprised as well. I only thought there was a green variety. With the roasted red bell peppers, it’s really different, and so good!
Love those book titles! And this red chimichurri is gorgeous! I can imagine serving it with so many dishes! What a lovely and flavorful recipe, Mimi!
You’ll love it. There’s nothing not to love!
Yum! I’ve made green chimichurri, but your red version really pops! Gorgeous!!!
I’ve tried my hand at green chimichurri but never the red variety. Will need to give it a go, as it sounds really nice. Very true about blending red and green ingredients. I’ve done it when making pesto trapanese, which calls for almonds, basil and tomato. Although the taste is still fine, it’s turns an unattractive beige-brown if you over-process it.
Yes! One of my favorite pasta sauces. Maybe I use more tomatoes, cause my Nigella recipe version doesn’t turn an ugly color! this recipe is great.
Every summer, I roast and peel red bell peppers to freeze the packs for salads. This is great way to use some batches so tasty way ! Thank you Mimi ! :-)
Oh, that’s so smart! I should do that!
Lamb shanks with mash and steamed broccoli for dinner this Saturday. This would go so well with that. Yum!
Yes!!! You’ll love it. My husband won’t eat either because of his dislike of vinegar, sadly.
The chimichurri and steak look divine! Sometimes it’s worth it to take the extra time to do things the old-fashion way!
That’s usually the case, isn’t it?! And it’s not that much chopping.
this sounds so tasty. love all these flavours.