This Red Chimichurri Sauce (chimichurri rojo)—is a vibrant and smoky Argentine condiment that can add flavor and a nice pop of color to many dishes. The bold blend is crafted from roasted red peppers, parsley, cilantro, and a medley of spices and other fresh ingredients. The result is a delicious sauce that adds depth and character to everything it touches, whether it's a Churrasco Italiano Sandwich or as a topping for Huevos a la Mexicana.
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Why You'll Love This Recipe
Full of fresh ingredients and smoky flavor, red chimichurri is ideal as a sauce or marinade for meat, chicken, seafood, or vegetables. Whether drizzled over a grilled steak or enhancing the taste of sous vide meats, this sauce always impresses. The best part is you can very easily elevate your dishes with the delicious flavors of this red chimichurri sauce.
Red Chimichurri Ingredients
A chimichurri rojo sauce is an incredibly vibrant mix of:
- Roasted Red Bell Pepper
- Parsley
- Cilantro
- Garlic
- Red Wine Vinegar
- Smoked Paprika
- Cumin
- Minced Garlic
- Lemon Juice
- Kosher Salt
- Black Pepper
- Crushed Red Pepper
- Olive Oil
This versatile condiment 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.
Step-by-Step Instructions
Step 1: Begin by roughly chopping the Cilantro and Parsley to ensure even distribution.
Step 2: Add all ingredients, including the cilantro and parsley, to the blender.
Step 3: Set the blender to pulse at a very low and gentle speed. (See Expert Tips).
Step 4: 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
- 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.
Recipe FAQs
Yes, you can make chimichurri sauce without a blender by hand chopping your vegetables and herbs. You can also use a food processer or a hand powered food chopper.
A blend of extra virgin olive oil, red wine vinegar, parsley, oregano, cilantro, a mix of spices, and normally an additional acid such as fresh lemon juice is what makes up a chimichurri sauce.
Green chimichurri is typically milder in flavor with more emphasis on the parsley while red Chimichurri is a spicier and smoker sauce that uses smoked paprika, roasted red bell peppers and crushed red pepper flakes.
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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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