This Red Chimichurri sauce is a simple and straightforward twist on the classic Argentinian Chimichurri. It comes together in under 10 minutes! Serve it with grilled meat, chicken, seafood and vegetables. It works really well with grilled flank steak, skirt steak or even a New York Strip.
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If you are a fan of an herbaceous oil-based sauce, try my traditional hand-chopped chimichurri, my mint chimichurri sauce with pomegranate molasses and my cilantro chimichurri.
These sauces are part of my Summer Grilling Recipes page where you will find some interesting recipes to pair them with.
Ingredients
This recipe comes together with a few simple pantry and fridge staples.
- Fresh Herbs: It wouldn’t be chimichurri without parsley! I recommend using only flat-leaf parsley in this specific recipe. But if you have fresh cilantro on hand, try making my Cilantro Chimichurri recipe. If you have fresh mint, my Mint Chimichurri with Pomegranate Molasses is another great recipe to try.
- Garlic: fresh garlic is a classic chimichurri ingredient. Use as much or as little as you like. You can use some shallot in place of the garlic if you have an allergy.
- Roasted Red Peppers: I recommend you use jarred fire-roasted red peppers. Jars are available at most if not all grocery stores.
- Oil: A good quality extra virgin olive oil is the way to go!
- Spices: Smoked paprika amps up the smoky flavor in this sauce.
- Acid: I like using red wine vinegar. You can substitute for another vinegar if you prefer. White wine vinegar and champagne vinegar would work well here.
- Chili Pepper (Optional): Chili peppers, hot pepper flakes, or cayenne are all optional. Use as much or as little as you like.
See the recipe card for full information on ingredients and quantities
How to Make Red Chimichurri Sauce
A 2-step recipe? Who doesn’t love that?
Step 1. Prepare. To a food processor, add all the ingredients with a pinch of salt and black pepper.
Step 2. Process. Process until you have a chunky consistency. Don’t overprocess, you want to be able to see the herbs and red pepper in the sauce. Taste and adjust your seasoning.
Expert Tips
- Don’t use curly parsley! I don’t even know why this variety of parsley is still being grown! Flat-leaf is the only way to go!
- Hand chop instead. If you don’t have a food processor, you can hand-chop the ingredients. Chop everything as finely as you can as outlined in my traditional chimichurri recipe.
- Roast your own red bell peppers. If you’re up for it, fire roast fresh red bell peppers or shepherd peppers on a gas burner or outdoor grill. You can also broil in the oven until charred on all sides. Place the charred peppers in a bowl and cover with plastic wrap to steam for 15 minutes. The peppers' charred skin should easily come off now.
- Use as a marinade. A great way to get dual use out of this sauce is to use it as a marinade for shrimp, fish, meat, and chicken.
Recipe FAQs
Yes, you can make this recipe 1-2 days before you need to serve it. Simply store the finished sauce in an airtight container or glass mason jar in the fridge. I don’t recommend using plastic to store this sauce as it will stain the container.
Leftover red chimichurri will last in the fridge for 3-4 days. The ingredients may separate, so give everything a good mix before serving again.
Yes, you can certainly freeze this recipe in small deli containers, freezer bags or even in ice cube trays. Simply transfer frozen cubes into a freezer bag. Use within 6 months.
If you make this Red Chimichurri Recipe (Chimichurri Rojo) or any other sauce or condiment on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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Recipe Card
Red Chimichurri Recipe (Chimichurri Rojo)
Ingredients
- 1 cup Fresh flat-leaf parsley leaves - packed
- ½ cup Rpasted red peppers
- 2-3 Garlic cloves - Peeled
- ¼ cup Extra virgin olive oil
- 2 tablespoon Red wine vinegar
- 1 tablespoon Smoked paprika
- Kosher salt and black pepper to taste
- Chili flakes - Optoional
Instructions
- Prepare. To a food processor, add all the ingredients with a pinch of salt and black pepper.
- Process. Process until you have a chunky consistency. Don’t overprocess, you want to be able to see the herbs and red pepper in the sauce. Taste and adjust your seasoning.
Notes
- Fresh Parsley: I recommend only using fresh flat-leaf (Italian) parsley in this recipe. If you have other herbs on hand, you can also check out my Cilantro Chimichurri recipe and my Mint Chimichurri with Pomegranate Molasses Recipe.
- Garlic: fresh garlic is a classic chimichurri ingredient. Use as much or as little as you like. You can use some shallot in place of the garlic if you have an allergy.
- Roasted Red Peppers: I recommend you use jarred fire-roasted red peppers. Jars are available at most if not all grocery stores.
- Oil: A good quality extra virgin olive oil is the way to go!
- Spices: Smoked paprika amps up the smoky flavor in this sauce. But if you have regular paprika, it’ll do just fine.
- Acid: I like using red wine vinegar. You can substitute for another vinegar if you prefer. White wine, white vinegar and champagne vinegar would work well here.
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