This easy red chimichurri sauce is full of fresh parsley, roasted red peppers, smoky paprika, and just the right amount of tangy vinegar. It takes about 5 minutes to make and is the perfect finishing touch for grilled steak, chicken, seafood, and roasted vegetables.
You know what makes sous vide tri tip, grilled steak or lamb chops even better? A big spoonful of chimichurri sauce!
I love serving this red chimichurri over grilled and sous vide meats. The smoky roasted peppers add a little something different from traditional green chimichurri, and the fresh lemon juice keeps the sauce bright and lively.
It is also a great way to add a little excitement to a simple weeknight dinner. Make a batch, keep it in the fridge, and suddenly that plain piece of chicken looks like something from your favorite restaurant.
If you love easy sauces, you should also try this chimichurri mayo. It has the same fresh, tangy flavor with a creamy twist. You can change it up with different fresh herbs and spices to make a unique flavor combo every time (like this cilantro chimichurri)!
Jump to:
- What's the difference between red and green chimichurri?
- Why this recipe works
- Why This Red Chimichurri Sauce Is Better Than Store-Bought
- What Is My Take on Chimichurri Rojo?
- Ingredients to make red chimichurri
- Key Ingredients
- Step by step instructions
- How to Get the Best Texture
- Common Mistakes to Avoid
- Variations
- Serving options
- Expert tips for chimichurri rojo
- Frequently asked questions
- Storage, Reheating, Make Ahead, and Meal Prep
- Red Chimichurri Sauce:
- Recipe
- More sauce recipes
- 💬 Comments
What's the difference between red and green chimichurri?
Chimichurri is an oil-based sauce that can be used as a condiment, dressing or marinade. It usually has a blend of dried spices, fresh herbs and an acidic mix of lemon juice and red wine vinegar.
Green chimichurri, like this easy chimichurri sauce, is made with a mix of fresh herbs, like cilantro and parsley, which makes it green in color.
**we also make this mint chimichurri, which is not traditional, but delicious!
Red chimichurri uses similar ingredients, except it’s lighter on the fresh herbs and includes roasted red peppers and smoked paprika. This adds the red color and smoky flavor.
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Why this recipe works
- It is smoky and fresh. Roasted red peppers and smoked paprika add depth, while parsley, lemon juice, and vinegar keep the flavor bright.
- It is incredibly easy. There is no cooking required. Just blend, stir, and serve.
- It is versatile. Use it as a chimichurri marinade for steak, a sauce for grilled meats, or a flavorful topping for vegetables. We even enjoy it as a sauce for this Brazilian pizza!
- It is make-ahead friendly. The flavors become even better after they have had time to mingle. Once it’s made, it will last in the fridge for 2-3 weeks, and you can even freeze it for up to 3 months.
- It has great texture. A few small chunks of roasted pepper and parsley make the sauce more interesting than a perfectly smooth puree.
Why This Red Chimichurri Sauce Is Better Than Store-Bought
Store-bought sauces can be convenient, but homemade chimichurri gives you much more control over the flavor.
You can adjust the amount of garlic, make it more or less spicy, and use your favorite olive oil. The fresh lemon juice and parsley also give it a bright flavor that is hard to beat.
And honestly, it takes about 5 minutes. That is less time than it takes to find the sauce aisle at the grocery store.
What Is My Take on Chimichurri Rojo?
I love chimichurri rojo because it has a little more smoky flavor than traditional green chimichurri.
The roasted red peppers add a subtle sweetness, while the smoked paprika gives the sauce a warm, almost grilled flavor. The vinegar and lemon juice keep everything balanced so it never feels too heavy.
I especially love it with rich meats like lamb chops, steak, and pork belly. The acidity cuts through the richness and makes every bite taste a little brighter.
Ingredients to make red chimichurri
The ingredients are simple, but each one plays an important role in the flavor of this roasted red pepper chimichurri.
Full Ingredient List
1 cup roasted red peppers chopped
½ cup packed fresh parsley
¼ cup red wine vinegar
2 teaspoons smoked paprika
5 garlic cloves peeled
¼ cup fresh lemon juice
¼ teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ cup olive oil good quality
Scroll down to the recipe card for a printable version of the ingredients and instructions.
Key Ingredients
Roasted Red Peppers
Roasted red peppers are the star of this sauce. They add a mild sweetness, vibrant color, and a little smoky flavor.
You can use store-bought roasted red peppers for convenience or roast your own. If you roast your own, make sure to peel the skins before adding them to the sauce.
Fresh Parsley
Fresh parsley gives the sauce its bright, fresh flavor. Use the freshest herbs you can find for the best results.
Smoked Paprika
Smoked paprika adds a warm, smoky flavor that makes this sauce different from traditional green chimichurri.
Be sure to use smoked paprika rather than regular paprika. Regular paprika will add color, but it will not provide the same smoky flavor.
Red Wine Vinegar and Lemon Juice
The combination of red wine vinegar and fresh lemon juice gives this sauce its tangy flavor.
I prefer red wine vinegar, but white wine vinegar can work in a pinch. Fresh lemon juice is best because it has a brighter flavor than bottled juice.
Step by step instructions
Step 1: Add all the ingredients, except the olive oil, to a blender and pulse until well combined.
Step 2: Pour into a bowl and stir in the olive oil. **It's okay if it's not perfectly smooth - it's actually better with a few chunks in it.
Serve with meat, chicken, seafood or vegetables.
How to Get the Best Texture
The key to great red chimichurri is not blending it until it is completely smooth.
A slightly chunky texture gives the sauce more personality. You want the roasted red peppers and parsley to be well combined, but you should still see little bits of the ingredients.
Pulse the blender instead of running it continuously. This makes it easier to control the texture and prevents the sauce from becoming too thin.
Common Mistakes to Avoid
- Blending Too Long - Over-blending can turn the sauce into a smooth puree. A few chunks are a good thing here.
- Using Regular Paprika - Regular paprika will not give you the smoky flavor you want. Use smoked paprika for the best result.
- Using Bottled Lemon Juice - Fresh lemon juice makes a noticeable difference in flavor. Bottled lemon juice can taste flat or overly sharp.
- Skipping the Olive Oil - The olive oil helps bring the sauce together and gives it the rich texture that makes chimichurri so delicious.
Variations
- Make It Spicier - Add extra crushed red pepper flakes or a spicy chili for more heat.
- Use Roasted Piquillo Peppers - Roasted piquillo peppers are a great alternative to roasted red peppers. They have a slightly sweet flavor and work beautifully in this sauce.
- Make It Milder - If you prefer a milder garlic flavor, reduce the amount of garlic cloves.
- Try Different Fresh Herbs - Parsley is the main herb in this recipe, but you can experiment with other fresh herbs if you want to create your own variation of chimichurri rojo.
Serving options
There are so many delicious options for this red chimichurri sauce. Here are some suggestions:
- Serve it on tacos like these crispy pork belly tacos or use it in these spicy lamb tacos in place of the red chili paste.
- Drizzle it over meats like these Instant Pot beef short ribs or this sous vide flank steak.
- Stirring a little into this Brazilian fish stew would be amazing.
- It’s also delicious on this Thai beef salad recipe in place of the Thai dressing!
Expert tips for chimichurri rojo
- For the best flavor, make sure you’re using fresh lemon juice and a good quality olive oil.
- For some heat, add a spicy chili or extra crushed red pepper flakes.
- You can use roasted piquillo peppers instead of roasted red peppers.
- Red wine vinegar is the best for this recipe, but if absolutely necessary, you can use white wine vinegar.
- Always use fresh herbs when making chimichurri. Dried herbs will not have the same flavor or texture.
- If you like a milder garlic flavor, feel free to cut back on the amount of garlic cloves.
- You don’t need to blend the ingredients together until totally smooth. A slightly chunky chimichurri is what we’re looking for.
- Taste the sauce before serving and add more salt, if necessary.
Frequently asked questions
Absolutely! I prefer to make it in advance so the flavors of the ingredients have a chance to sit together and meld.
If stored in an airtight container in the fridge, it should last for 2-3 weeks. (But it will probably be long gone before that)! Once refrigerated, the oil in the chimichurri will solidify a little. This is totally fine. It just means you should let it come to room temperature before serving it.
Yes! I like to spoon it out into an ice cube tray and freeze individual cubes. Once frozen, they can be stored in a freezer bag. You can also freeze the sauce in a larger airtight container. Either way, it will keep for up to 3 months in the freezer. To defrost, just let it thaw in the refrigerator.Â
Storage, Reheating, Make Ahead, and Meal Prep
- Storage - Store leftover red chimichurri in an airtight container in the refrigerator.
- Reheating - There is no need to reheat the sauce. Let it come to room temperature before serving so the olive oil loosens and the flavors are easier to enjoy.
- Make Ahead - This is a great make-ahead sauce. Prepare it a day in advance so the flavors have time to meld. It should last for 2-3 weeks and up to 3 months in the freezer.
- Meal Prep - Make a batch on the weekend and use it throughout the week with grilled meats, chicken, seafood, or vegetables.
Red Chimichurri Sauce:
This easy red chimichurri sauce is one of those recipes that makes everything taste better. It is smoky, tangy, fresh, and incredibly versatile.
Whether you use it as a chimichurri marinade, a sauce for grilled meats, or a finishing touch for vegetables, it is a simple way to add a ton of flavor to your meals.
If you make this red chimichurri, let me know what you served it with in the comments. I am always looking for new ways to enjoy this smoky little sauce!
Recipe
Red Chimichurri
Ingredients
- 1 cup roasted red peppers chopped
- ½ cup packed fresh parsley
- ¼ cup red wine vinegar
- 2 teaspoons smoked paprika
- 5 garlic cloves peeled
- ¼ cup fresh lemon juice
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ cup olive oil good quality
Instructions
- Add all the ingredients, except the olive oil, to a blender and pulse until well combined.
- Pour into a bowl and stir in the olive oil. (It's okay if it's not perfectly smooth - it's actually better with a few chunks in it).
- Serve with meat, chicken, seafood or vegetables
Expert Tips:
- For the best flavor, make sure you’re using fresh lemon juice and a good quality olive oil.
- For some heat, add a spicy chili or extra crushed red pepper flakes.
- You can use roasted piquillo peppers instead of roasted red peppers.
- Red wine vinegar is the best for this recipe, but if absolutely necessary, you can use white wine vinegar.
- Always use fresh herbs when making chimichurri. Dried herbs will not have the same flavor or texture.
- If you like a milder garlic flavor, feel free to cut back on the amount of garlic cloves.
- You don’t need to blend the ingredients together until totally smooth. A slightly chunky chimichurri is what we’re looking for.
- Taste the sauce before serving and add more salt, if necessary.
Nutrition
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Scott Swanbery says
I am finding this chimichurri intriguing - its on the menu for superbowl sunday. Not sure what I will be grilling that day, but it will be something appropriate to use this on. Thank you Danielle !!!
Danielle says
You're welcome! It's good on so many things, I hope you enjoy!