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Chimichurri Rojo
Susan Phillips
Read Bio »Chimichurri Rojo
This sauce is an excellent compliment to any barbecued red meat. I even like to dunk my tortilla chips in it. Traditional chimichurri sauces are green, but we used California Grown roma tomatoes and created a red version, and it couldn’t be any better. It’s rich flavor is a wonderful combination of tasty marinara and zesty salsa.
We used a beautiful Harris Ranch Tri Tip this time, but have recently topped our Rib Eyes and even chicken with this flavorful sauce.
Here’s how to make it:
Ingredients
- 2 large roma tomatoes
- 1 jalapeno
- 1/2 small red onion
- 4-5 garlic cloves
- bushel of cilantro
- 3 limes
- 1 T. salt
- 2 T paprika
- 1 cup olive oil
Add to a food processor:
- bushell of cilantro, rinsed and hard stems removed
- garlic cloves
- 1/2 red onion, rough chopped
- jalapeno, rough chopped and seeds removed
Pulse the ingredients together until well chopped as shown
Add to the food processor
- roma tomatoes, rough chopped
- juice of 3 limes
- salt
Pulse in processor again until all the ingredients are combined. Don’t overmix
Add the olive oil and paprika and pulse just a few times to combine
Top your favorite meat with it and savor the freshness.