We have made our favorite red chimichurri from the Chicago Tribune twice. We made a Milk Street version in-between, but we didn’t remember having to cook the first favorite original. Both are really good. Pick your poison, as they say.
Ingredients for the red variety are some variation of garlic, oil, vinegar, and fresh herbs, with chili and—the thing that differentiates it from the lighter, parsley-laden, Argentinian version—sweet smoked paprika. There’s a little method to this sweet madness, so get thee the recipe and do it right.
This sauce improves a millionfold in the fridge. Don’t be surprised if you think it’s just okay when you first make it and then amazeballs the next week or two. Put it on meat, tofu, soup, ramen, vegetables, sandwiches, or a spoon.