Chimichurri comes in green and red. The green version is the classic, herb- forward sauce, while the red version includes ingredients like roasted red peppers and sometimes smoked paprika, giving it a reddish hue. The color can vary from bright green to olive-green for the green version, and from reddish- brown to bright red for the red version, depending on the specific ingredients and preparation. Details by version:
- Green chimichurri: Predominantly parsley and oregano with garlic, olive oil, vinegar, and chili flake or pepper for heat. The result is a vibrant green sauce, though it can look slightly olive or yellow-green depending on herb freshness and olive oil. Common variations emphasize bright green color through fresh herbs and minimal cook time.
- Red chimichurri: Typically uses roasted red peppers or tomato, plus paprika or smoked paprika to deepen the red color, sometimes with a touch of vinegar and oil. The color ranges from reddish-brown to bright red, and the flavor tends to be more peppery and smoky compared to the green version.
If you’re aiming for a specific shade:
- For a bright green: use fresh parsley, a small amount of cilantro if desired, minimal or no paprika, and high-quality green herbs with good olive oil.
- For a vivid red: include roasted red peppers or tomato, and optionally smoked paprika to intensify the red hue, while balancing with vinegar and oil to keep it cohesive.
Would you like a quick, side-by-side recipe to make both green and red chimichurri so you can compare colors and flavors?
