Red Chimichurri


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.

Red Chimichurri
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!

44 thoughts on “Red Chimichurri

  1. Hi Mimi,
    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!

    • If I hadn’t been served it, dining in Peru, I wouldn’t have believed there was something other than the green variety!

  2. 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. :-)

  3. 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!

    • 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!

  4. 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

  5. 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.

    • 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!

  6. 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.

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