This red chimichurri is a smoky, vibrant twist on the classic Argentine sauce, loaded with roasted red peppers, herbs, garlic, and warm spices. It adds instant depth and color to grilled meats, sandwiches, tacos, eggs—you name it. The blend of smoky paprika, fresh herbs, and bright acidity makes it one of those sauces that brings any dish to life with almost no effort. If you’re looking for a bold, unforgettable condiment that comes together in minutes, this one belongs in your fridge at all times.
Try this as a topping on a Churrasco Italiano Sandwich or Huevos a la Mexicana.
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Why You'll Love This Red Chimichurri
Full of fresh ingredients and smoky flavor, red chimichurri sauce is ideal as a sauce or marinade for meat, chicken, seafood, or vegetables. Whether drizzled over a grilled steak or used to enhance the flavor of sous-vide meats, this sauce always impresses.
The best part is that you can very easily elevate your dishes with the delicious flavors of this roasted red pepper chimichurri.
Red Chimichurri Ingredients
Roasted Red Pepper Base
- Roasted Red Bell Pepper
Fresh Herbs
- Parsley
- Cilantro
- Minced Garlic
Acids & Oil
- Red Wine Vinegar
- Lemon Juice
- Olive Oil
Seasonings & Spices
- Smoked Paprika
- Cumin
- Kosher Salt
- Black Pepper
- Crushed Red Pepper
This smoky chimichurri pairs wonderfully with Texas-style pulled pork sandwiches and tacos de barbacoa. It can even be an appetizer in place of salsa with tortilla chips.
The possibilities are endless, making it a must-have in your recipe arsenal.
See the recipe card below for full information on ingredients and quantities.
How to Make Red Chimichurri
Step 1. Prep the Herbs
Begin by roughly chopping the Cilantro and Parsley to ensure even distribution.
Step 2. Add Everything to the Blender
Add all ingredients, including the cilantro and parsley, to the blender.
Step 3. Blend Gently
Set the blender to pulse at a very low and gentle speed. (See Expert Tips).
Step 4. Adjust Texture and Chill
Allow the Red Chimichurri Sauce to blend for about 40 seconds. If it's still too chunky, increase the speed to four, reduce the time to about 20 seconds, and press start. This will provide the perfect texture.
Pour the sauce into an airtight container and refrigerate until ready to serve or up to a week.
Expert Tips for the Best Chimichurri Rojo
- Red Chimichurri sauce should be a little chunky and have some texture. So be sure not to over-blend the mixture.
- Mixing at this low speed also alleviates issues with the oil becoming frothy. So, if your blender doesn't allow for these low speeds, wait to add the oil until the very end and drizzle it in.
- You can use Red Chimichurri as a marinade, just like any other. Pour the mixture over the meat you choose, mix to ensure complete coverage, and refrigerate for at least two hours, preferably overnight. Don’t forget to reserve or make extra to serve alongside your dish. Try serving this on a Pollo Asado Bowl for an impressive (better than Chipotle) burrito bowl.
- If you prefer a spicy Red Chimichurri Sauce, increase the crushed red pepper or add a spicy pepper like jalapeño, Serrano, or even habanero.
- Use fresh lemon juice and high-quality extra-virgin olive oil for the best possible flavors.
- Although Red Wine Vinegar is the best for this Red Chimichurri recipe, you can substitute it with Apple Cider Vinegar or White Vinegar.
Red Chimichurri FAQs
Red chimichurri includes roasted red peppers, smoked paprika, and sometimes extra heat, giving it a deeper, smokier flavor compared to the herb-forward green version.
It will keep for up to 1 week refrigerated in an airtight container. Stir before serving, as the oil may separate.
Yes! Freeze it in small portions (like ice cube trays) for up to 3 months.
It can be mild or spicy depending on how much crushed red pepper or fresh chiles you use. Easily adjustable!
Absolutely. It works beautifully on steak, chicken, shrimp, or roasted vegetables.
Blend on low, or drizzle in the oil at the end to avoid emulsifying it too much.
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📖 Recipe
Red Chimichurri Sauce
Equipment
- 1 Sharp Kitchen Knife
- 1 Cutting Board
- 1 Blender If you do not have a blender, use a hand-powered food chopper.
Ingredients
- 1 Cup Roasted Red Peppers Chopped
- ½ Cup Fresh Parsley Chopped
- ⅓ Cup Cilantro Chopped
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Red Wine Vinegar
- ¼ Cup Lemon Juice Freshly Squeezed
- 1 ½ Tablespoons Fresh Minced Garlic
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon Cumin
- ¼ Teaspoon Black Pepper
- ½ Teaspoon Crushed Red Pepper Flakes
Instructions
- Begin by roughly chopping the Cilantro and Parsley to ensure even distribution.
- Add all ingredients, including the cilantro and parsley, to the blender.
- Set the blender to pulse at a very low and gentle speed. (See Expert Tips)
- Allow the Red Chimichurri Sauce to blend for about 40 seconds. If it's still too chunky, increase the speed to four, reduce the time to about 20 seconds, and press start. This will provide the perfect texture.Pour the sauce into an airtight container and refrigerate until ready to serve or up to a week.
Video
Notes
- Red Chimichurri sauce should be a little chunky and have some texture. So be sure not to over-blend the mixture.
- Mixing at this low speed also alleviates issues with the oil becoming frothy. So, if your blender doesn't allow for these low speeds, wait to add the oil until the very end and drizzle it in.
- You can use Red Chimichurri as a marinade, just like any other. Pour the mixture over the meat you choose, mix to ensure complete coverage, and refrigerate for at least two hours, preferably overnight. Don’t forget to reserve or make extra to serve alongside your dish. Try serving this on a Pollo Asado Bowl for an impressive (better than Chipotle) burrito bowl.
- If you prefer a spicy Red Chimichurri Sauce, increase the crushed red pepper or add a spicy pepper like jalapeño, Serrano, or even habanero.
- Use fresh lemon juice and high-quality extra virgin olive oil for the best flavors possible.
- Although Red Wine Vinegar is the best for this Red Chimichurri recipe, you can substitute it with Apple Cider Vinegar or White Vinegar.
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