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This red chimichurri sauce (or chimichurri rojo) is full of fresh ingredients and smoky flavor. Enjoy it as a sauce or marinade for meat, chicken, seafood or vegetables!
You know what makes a grilled steak or lamb chop even better? Chimichurri sauce!
We love to serve this easy chimichurri drizzled on grilled or sous vide meats, and we’re always changing up the flavor profile.
That’s the great thing about chimichurri. You can change it up with different fresh herbs and spices to make a unique flavor combo every time (like this cilantro chimichurri)!
Some of our favorite recipes with chimichurri are sous vide lamb chops, grilled flank steak with chimichurri, and this sous vide tri tip.
And if you're a fan of a creamier sauce, definitely try this chimichurri mayo!
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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
- Thanks to the fresh parsley, roasted red peppers and smoked paprika, it tastes amazingly fresh, smoky and delicious! Seriously, once you make a batch, you’ll want to make another just to have extra on hand!
- It’s versatile. You can serve it on grilled meats, enjoy it as a dressing for salads and vegetables, or use it as a marinade for steak, chicken or seafood. We even enjoy it as a sauce for this Brazilian pizza!
- You can make it in advance. I actually prefer this chimichurri made the day before so the flavors have a chance to meld. 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.
Ingredients to make red chimichurri
For the full list of ingredients and quantities, please see the recipe card below.
You’ll need roasted red peppers for this recipe. You can use store-bought for convenience or you can roast your own. If you roast your own, just make sure you peel the skins off before adding them to the chimichurri.
Using the freshest herbs (specifically parsley for this recipe) possible is the key to delicious chimichurri, and will help it last longer.
For the acidic addition to this chimichurri, we use a red wine vinegar and fresh lemon juice. I prefer red wine vinegar, but you can use white wine vinegar in a pinch. I don’t recommend substituting the fresh lemon juice for bottled juice. It just doesn’t have the same fresh taste.
For the smoky flavor, you’ll need smoked paprika. While regular paprika is the same color, you’ll want to make sure you’re using smoked, otherwise you won’t get the smoky flavor for the chimichurri.
The base of this sauce is olive oil. Since we’re using quite a bit, I recommend using a good quality olive oil.
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.
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.
More sauce recipes
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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
Scott Swanbery
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
You're welcome! It's good on so many things, I hope you enjoy!