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Easy Red Chimichurri Sauce (Chimichurri Rojo)

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  • Author: Juyali (ju-ja-lee)
  • 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


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).


Units Scale
  • 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 tablespoon of WATER
  • 1 and 1/2 teaspoons of COARSE SALT (like kosher)
  • 1/2 teaspoon of BLACK PEPPER.


How to Make Chimichurri Sauce. Become the maestro of your kitchen in just THREE STEPS!

  1. 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.


  2. Combine all the ingredients in a medium-sized bowl and mix well with a spoon until they're well-integrated.
  3. 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.



  • 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.


  • 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.


  1.    Serve as a condiment alongside grilled meats (traditional use). I love it on skirt steak or flank steak.
  2.    Marinate meats, such as steak, chicken, or fish.
  3.    As a dipping sauce for vegetables.
  4.    Mixed into a dressing for pasta salad, potato salad, or quinoa salad.
  5.    Drizzle over roasted vegetables to add moisture and flavor for a quick-and-easy side dish.
  6.    Add yogurt or sour cream to create a zesty dip.
  7.    Make chimichurri potatoes or chimichurri meatballs.


  • 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