Red Chimichurri Sauce Recipe (Chimichurri Rojo) is a tasty fusion of roasted red bell peppers, parsley, cilantro, garlic, oregano, red wine vinegar, olive oil, and the incredible touch of Spanish smoked paprika (Pimentón Ahumado) working together to make a deep and complex sauce.
A versatile sauce typically used as an accompaniment for grilled meats. Still, it can also be used as a dipping sauce or marinade sauce. I always have a jar in my refrigerator for quick, impromptu cooking!
This recipe is quick and easy to make if you are trying Chimichurri for the first time. It is absolutely delicious, and once you try this mildly spicy sauce, you will want to put it on everything. It will indeed become a staple in your kitchen!
Jump to:
- What is Red Chimichurri sauce?
- Recipe Origins - What ethnicity is chimichurri sauce?
- Why You Will Love Red Chimichurri Sauce
- What's the Difference Between Red and Green Chimichurri?
- Uses for Chimichurri
- Red Chimichurri Ingredients and Substitutions
- Equipment needed
- How to Make Red Chimichurri Sauce
- Recipe Variations
- How to Store Red Chimichurri
- Red Chimichurri Frequently Asked Questions
- Craving More Easy Sauce Recipes?
- Sauces, Dips, Spreads, and Salsas
- 📖 GET THE RECIPE! 🍽️
What is Red Chimichurri sauce?
Chimichurri Rojo, or Red Chimichurri, is a variation of its green version, the classic chimichurri sauce (Chimichurri Verde), but uses the addition of roasted red peppers and smoked paprika, giving it a distinctive smoky flavor and a deeper red color. You can also enhance it with hot peppers for an extra kick.
A flavorful journey to South America with the perfect balance of salt, acidity, and smokiness!
This was inspired by my Traditional Chimichurri Sauce recipe on this site, and goes well with this Grilled Skirt Steak,. And if feeling fancy, then my Chimichurri Steak Tacos.
Recipe Origins - What ethnicity is chimichurri sauce?
Chimichurri hails from Uruguay and Argentina, a place renowned for its beefy flavor steaks. The Argentinian chimichurri sauce is a staple in their culinary culture, slathering the sauce on all the meats in sight. It has become widely adopted in Latin America.
Why You Will Love Red Chimichurri Sauce
Easy, quick and bursting with flavor - once you make this red chimichurri recipe, you will wonder how you ever grilled without it. A fantastic dipping sauce offering a mildly spicy, tangy, and complex flavor that is irresistible!
Its red color is captivating, and its flavor profile makes you feel like a seasoned chef, even if you are starting out.
Trust me; this versatile sauce is a game-changer!
What's the Difference Between Red and Green Chimichurri?
While both share similar ingredients, the main difference lies in adding smoked red paprika and roasted red bell peppers to this red version, giving it a vibrant hue and slightly smokier taste. On the other hand, the green chimichurri sauce emphasizes green herbs only.
Uses for Chimichurri
When you discover chimichurri, the infinitely adaptable sauce that Argentineans and Uruguayans serve with their grilled specialties, you will think of it as your trusty sidekick!
Chimichurri can be used in many ways. Whether you want to brighten your grilled steak, poultry, veggies, or tofu, this red chimichurri sauce recipe will elevate your meal to hero status.
Here are just a few serving ideas:
- Serve as a condiment alongside grilled meats (traditional use). I love it on skirt steak or flank steak.
- Marinate meats, such as steak, chicken, or fish (including Venison!).
- As a dipping sauce for vegetables.
- Mixed into a dressing for pasta salad, potato salad, or quinoa salad.
- Drizzled over roasted vegetables to add moisture and flavor for a quick-and-easy side dish.
- Add yogurt or sour cream to create a zesty dip.
- Make chimichurri potatoes or chimichurri meatballs.
Red Chimichurri Ingredients and Substitutions
Your culinary arsenal for the best and easiest red chimichurri sauce recipe is here! Here is all you need to know to make your perfect Red Chimichurri.
See the printable recipe card at the bottom of this post for quantities
- OLIVE OIL – Chimichurri is an oil-based sauce, and high quality oil is a crucial contributor to great flavor as the base of this sauce. I prefer olive oil, but you can use other non-flavored vegetable oils such as safflower, corn, canola, or avocado.
- STORE-BOUGHT ROASTED RED BELL PEPPERS - finely chopped.
- RED WINE VINEGAR - Essential in chimichurri sauce because it provides a sour, acidic flavor that helps balance the richness of the olive oil and the other ingredients. It also helps to preserve the color of the sauce and prevent it from spoiling. While "Red wine vinegar" is preferred for Chimichurri, you may substitute it with white wine vinegar, apple cider vinegar, or Lemon Juice in a pinch. However, the flavor of the sauce will be different. I do not recommend balsamic vinegar.
- GARLIC - finely crushed or minced.
- FRESH FLAT ITALIAN PARSLEY - dried parsley is not recommended.
- FRESH CILANTRO – Parsley is the traditional ingredient in Chimichurri. Still, I added cilantro to this red version for extra Latin flavor. Dried cilantro is not recommended.
- RED CHILI PEPPER FLAKES - for a spicy kick
- DRIED OREGANO - if using fresh oregano, triple the amount in this recipe. As indicated by The Spice House, dried herbs tend to be more potent than fresh herbs.
- SPANISH SMOKED PAPRIKA (PIMENTON AHUMADO) - for a smoky flavor.
- WATER
- COARSE SALT - like kosher
- BLACK PEPPER
Equipment needed
- Cutting board
- Large chopping knife
- Garlic presser (optional but recommended)
- Mixing bowl
- Food processor (if you prefer a smoother consistency).
How to Make Red Chimichurri Sauce
Become the maestro of your kitchen in just THREE SIMPLE STEPS!
- Chop and Measure the Ingredients: Unleash the bold flavors by crushing the garlic using a garlic presser and finely hand chop the fresh parsley, cilantro, and roasted red pepper.
- Combine All the ingredients in a medium-sized bowl and mix well with a spoon until they're well-integrated.
- Transfer: Let the sauce rest for 10 minutes to meld the flavors. If time is on your side, an hour would be splendid! Then, transfer to an air-tight container.
Tips for Success to Help You Make Your Best Chimichurri Sauce:
- Freshness is key! Ensure all your ingredients, especially the parsley and cilantro, are fresh for a vibrant flavor. Try roasting your bell peppers at home for an even deeper smoky flavor.
- Use high-quality ingredients, especially olive oil and roasted red peppers.
- Be sure to use red wine vinegar! It is essential for the depth of flavor in Chimichurri. It helps to enhance the taste of the herbs and spices.
- Garlic: I cannot stress enough about crushing the garlic with a garlic presser. Finely minced garlic works, but crushing the garlic is the best way to get the best flavor.
- Parsley: Finely chop the parsley and then measure until you have 1/4 cup.
Feel free to adjust and enjoy this mouthwatering journey into Argentinian cuisine!
Recipe Variations
- Swap out the roasted red bell peppers for piquillo peppers.
- Add Fresno peppers, hot chili peppers, Thai Chilis, or any spicy peppers you love for a spicy take. Chipotle peppers in adobo sauce also add a rich, delicious, and smoky flavor.
- Food processor: I know some people (myself included) will say that traditional Chimichurri is not made in a food processor. But if you don’t have time for chopping, go right ahead and use your lovely machine. Pulse 2-4 times or 20 seconds, just enough to chop the ingredients. Do not over-blend, or it will impact the flavors.
How to Store Red Chimichurri
- In the fridge: This flavorful sauce can be stored in a sealed, airtight container or mason jar for 2-3 weeks.
Note that Chimichurri may harden in the refrigerator. To serve, bring to room temperature and whisk well before serving. - Freezing: Yes, you can freeze it! Freezing Instructions:
- Pour the Chimichurri into ice cube trays.
- Once frozen, transfer the cubes to a freezer bag.
- Thaw before use.
Red Chimichurri Frequently Asked Questions
It has a mild kick, but adjust the red pepper flakes to your liking.
Absolutely! The flavors meld better over time.
This sauce is all you need to enjoy perfectly grilled meat!
Did you make this recipe? Be the star of your own show and remember to share your culinary success stories with me by commenting below!
Craving More Easy Sauce Recipes?
Dive into more homemade sauces to jazz up your meals. And if this Argentinian gem has tantalized your taste buds, try my Traditional Argentinian Chimichurri Sauce (Green Chimichurri).
📖 GET THE RECIPE! 🍽️
Easy Red Chimichurri Sauce (Chimichurri Rojo)
- Prep Time: 10 minutes
- Rest time: 10 minutes
- Cook Time: n/a
- Total Time: 20 minutes
- Yield: 1.5 cup 1x
- Category: Sauces
- Method: Mixing
- Cuisine: Argentinian
Description
Red Chimichurri Sauce Recipe (Chimichurri Rojo) is a tasty fusion of roasted red bell peppers, parsley, cilantro, garlic, oregano, red wine vinegar, olive oil, and the incredible touch of Spanish smoked paprika (Pimentón Ahumado) working together to make a deep and complex sauce.
A versatile sauce typically used as an accompaniment for grilled meats. Still, it can also be used as a dipping sauce or marinade sauce.
Equipment Needed:
- Cutting board
- Large chopping knife
- Garlic presser (optional but recommended)
- Mixing bowl
- Food processor (if you prefer a smoother consistency).
Ingredients
- 1/2 cup of OLIVE OIL (see notes)
- 1/2 cup of store-bought ROASTED RED BELL PEPPERS (finely chopped)
- 2 tablespoons of RED WINE VINEGAR (see notes)
- 4 GARLIC CLOVES (finely crushed or minced)
- 1/4 cup of finely chopped FLAT ITALIAN PARSLEY (dried parsley is not recommended)
- 1 tablespoon of finely chopped FRESH CILANTRO (dried cilantro is not recommended)
- 1 1/2 teaspoons of RED CHILI PEPPER FLAKES
- 1 tablespoon of DRIED OREGANO (if using fresh oregano, triple the amount in this recipe or 3 tablespoons of fresh oregano)
- 1 1/2 teaspoons of SPANISH SMOKED PAPRIKA (PIMENTON AHUMADO)
- 1 tablespoon of WATER
- 1 and 1/2 teaspoons of COARSE SALT (like kosher)
- 1/2 teaspoon of BLACK PEPPER.
Instructions
How to Make Chimichurri Sauce. Become the maestro of your kitchen in just THREE STEPS!
- Chop and Measure the Ingredients: Unleash the bold flavors by crushing the garlic using a garlic presser and finely hand chop the fresh parsley, cilantro, and roasted red pepper.
- Combine all the ingredients in a medium-sized bowl and mix well with a spoon until they're well-integrated.
- Transfer: Let the sauce rest for 10 minutes to meld the flavors. If time is on your side, an hour would be splendid! Then, transfer to an air-tight container.
Notes
INGREDIENT NOTES:
- High-quality oil is a crucial contributor to great flavor as the base of this sauce. Olive oil, but non-flavored vegetable oils such as safflower, corn, canola, or avocado may be used.
- Red Wine Vinegar is essential and preferred for Chimichurri. You may substitute it with white wine vinegar, apple cider vinegar, or Lemon Juice in a pinch. However, the flavor of the sauce will be different. I do not recommend balsamic vinegar.
- Dried parsley and cilantro are not recommended as substitutes.
- Fresh oregano can be used as a substitute. Use 3 tablespoons of fresh oregano for 1 tablespoon of dried oregano.
- Garlic: Finely minced garlic works, but crushing the garlic is the best way to get the best flavor.
STORING AND FREEZING:
- Store in the refrigerator in a sealed, airtight container for 2-3 weeks. Chimichurri will harden in the refrigerator. To serve, bring to room temperature and whisk well before serving.
- Freezing Instructions: Pour the Chimichurri into ice cube trays. Once frozen, transfer the cubes to a freezer bag. Thaw before use.
USES FOR CHIMICHURRI:
- Serve as a condiment alongside grilled meats (traditional use). I love it on skirt steak or flank steak.
- Marinate meats, such as steak, chicken, or fish.
- As a dipping sauce for vegetables.
- Mixed into a dressing for pasta salad, potato salad, or quinoa salad.
- Drizzle over roasted vegetables to add moisture and flavor for a quick-and-easy side dish.
- Add yogurt or sour cream to create a zesty dip.
- Make chimichurri potatoes or chimichurri meatballs.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 87
- Sugar: 0.3 g
- Sodium: 292.4 mg
- Fat: 9.5 g
- Carbohydrates: 1.3 g
- Fiber: 0.5 g
- Protein: 0.3 g
Deb says
Made this and drizzled over vegetable kabobs. So good I made a big jar of it.
Juyali (ju-ja-lee) says
Yay! So happy to hear. I love keeping a jar in the refrigerator. It's a lifesaver. 🙂
Debbye says
Loved that this recipe is naturally vegan. And so tasty too. I've never made red chimichurri, only with basil so this was a treat.
Juyali (ju-ja-lee) says
Red chimichurri love is here! So happy you discovered red chimichurri. Now we can say... Basil who? 😉
I love the red twist on the classic, too. Thanks for trying it and giving it a review!
JC says
I served this over a grilled flank steak -- it was absolutely divine!
Juyali (ju-ja-lee) says
Grilled flank steak with red chimichurri sounds like a restaurant-worthy dish at home. "Absolutely divine" sounds about right!
So happy you liked it. Thanks for leaving a comment! 🙂
Swathi says
This red chimichurri sauce is amazing, I tried it with grilled chicken yesterday. Perfect.
Juyali (ju-ja-lee) says
Hi Swathi,
Sounds like your grilled chicken got a chimichurri upgrade! 😉 We love a good flavor boost! Thanks for trying the recipe, and for leaving a review!
Nicole says
This was my first time trying red chimichurri and it was incredible. This recipe was so easy to follow and I will definitely be making it again.
Juyali (ju-ja-lee) says
Hi Nicole,
I am so happy this recipe was easy to follow and a total hit for you! I think this recipe will make you a "red chimichurri fan" for life. 😉
Thanks for your review!
Sonja says
I recently discovered my love for roasted red peppers (after hating peppers most of my life) and your recipe fits right in with that new obsession for them. This red chimichurry is quick to make and has so much flavor, I've been using it on all sorts of meats and roasted veggies this week.
Juyali (ju-ja-lee) says
What a fun story! This red chimichurri sounds like it sealed the deal on your roasted red pepper obsession. So happy!
Thank you for giving the recipe a try on many foods. I hope that you'll want to eat more vegetables now thanks to this condiment 🙂
Thank you, Sonja!
DK says
This is a great chimichurri recipe! The smoked paprika was a great touch, it really added that depth of flavor in this red chimichurri.
Juyali (ju-ja-lee) says
Hi DK,
You hit the nail on the head - smoked paprika is a game-changer in this red chimichurri. So happy it added that extra layer of deliciousness for you!
Elizabeth says
So much flavor and easy to make! First time trying this recipe and won't be the last. My husband loved it!
Juyali (ju-ja-lee) says
Hi Elizabeth,
Thrilled you loved the chimichurri! So easy, right? Won't be the last time you make it! 🙂
Leslie says
Such a classic Red Chimichurri Sauce Recipe! I love your idea of using this for a steak marinade!
Juyali (ju-ja-lee) says
Hi Leslie,
I highly recommend it as a marinade too!
Thanks for the note 🙂
Bernice says
Such a vibrant sauce with a flavour to match. I usually make the green version but couldn't resist whipping up a batch of red for our steak night. Everyone welcomed the change and cleaned their plates.
Juyali (ju-ja-lee) says
Thanks, Bernice! That's fantastic. Happy your family liked it!
Amy says
Fantastic sauce! We were grilling some chicken skewers and was looking for a sauce to go with it. Went really well!
Juyali (ju-ja-lee) says
Hi Amy,
That's great! Glad it worked for your chicken recipe! Thanks for your review. 🙂
Tiffany says
So much flavor! We just love this Over our grilled steak!
Juyali (ju-ja-lee) says
Hi Tiffany,
I am glad you liked this Chimichurri sauce recipe! I keep it in the fridge for a quick condiment or as a marinade too. 🙂