Red Chimichurri Sauce Recipe

Bright, bold, and bursting with herbs and smoky sweetness, Red Chimichurri Sauce might just become your new go-to condiment for everything from steak nights to veggie platters. Unlike the classic green version, this vibrant Argentinian-inspired sauce uses roasted red peppers as its star ingredient, infusing each spoonful with a deep, slightly sweet savor and a pop of color. Drizzle it over grilled meats, swirl it into soups, or even use it as a zesty sandwich spread—no matter how you enjoy it, you’ll discover just how transformative a homemade Red Chimichurri Sauce can be.

this Recipe

Ingredients You’ll Need

You’ll love how approachable this recipe is: simple, everyday ingredients that layer together into pure flavor fireworks. Each plays its part—some add freshness, others a bold kick, and a few bring the signature color that sets Red Chimichurri Sauce apart on the table.

• Roasted Red Peppers (1/2 cup, chopped): The heart of the sauce! They create the beautiful red hue and lend a natural sweetness that perfectly balances the rest of the ingredients.
• Fresh Parsley Leaves (1/4 cup, chopped): This herb adds grassy notes and essential freshness, providing a clean, vibrant base.
• Fresh Cilantro Leaves (1/4 cup, chopped): Cilantro brings a lively, citrusy flavor that makes the sauce taste multi-dimensional.
• Garlic (3 cloves, minced): For that little punch of aromatic intensity nobody can resist.
• Red Wine Vinegar (1/4 cup): Adds just the right amount of tang to keep the flavors bright and balanced.
• Extra-Virgin Olive Oil (1/2 cup): Provides a rich mouthfeel and helps all those flavors mingle and coat perfectly.
• Smoked Paprika (1 tbsp): Delivers a gentle smoky backbone and that distinct, reddish tint.
• Crushed Red Pepper Flakes (1/2 tsp): For a subtle, lingering heat in the background—add more if you love it spicy!
• Dried Oregano (1/2 tsp): Brings earthy depth and traditional Argentinian flavor.
• Salt (1/2 tsp): Brings all the pieces together and balances the acidity.
• Black Pepper (1/4 tsp): Adds a touch of warmth and enhances the fresh herbs.

How to Make Red Chimichurri Sauce

Step 1: Prep Your Ingredients

Gather all your ingredients and give the herbs a quick chop, peel and mince the garlic, and drain your roasted red peppers well. This little bit of advance prep helps the sauce come together in a snap and makes sure everything blends smoothly.

Step 2: Blend Everything (Except Olive Oil)

Place the roasted red peppers, parsley, cilantro, garlic, red wine vinegar, smoked paprika, crushed red pepper flakes, oregano, salt, and black pepper into the bowl of your food processor. Pulse until everything is finely chopped but not pureed—you want some lovely texture and flecks of color.

Step 3: Stream in the Olive Oil

With the food processor running on low, slowly drizzle in the extra-virgin olive oil. This helps the Red Chimichurri Sauce emulsify, resulting in a slightly thick, glossy consistency that clings beautifully to anything it touches.

Step 4: Taste and Adjust

Pause to sample a spoonful and adjust the seasoning if needed—maybe a pinch more salt, an extra sprinkle of red pepper flakes, or a splash more vinegar if you crave extra tang. This is where you customize the sauce to match your preferences.

Step 5: Let the Flavors Meld

Transfer your finished Red Chimichurri Sauce to a jar or bowl and let it sit at room temperature for at least 30 minutes. This rest time is key; it allows all the herbal, garlicky, and tangy notes to harmonize and intensify.

How to Serve Red Chimichurri Sauce

Garnishes

A scattering of extra chopped parsley or cilantro on top gives your Red Chimichurri Sauce a fresh, restaurant-worthy finish. You can also add a dusting of smoked paprika or a pinch of flaky sea salt for contrast and crunch.

Side Dishes

This sauce pairs dreamily with grilled steaks, roast chicken, crispy potatoes, fire-roasted vegetables, or even a simple bowl of rice and beans. It also makes a fantastic topping for crusty bread, alongside cheese and charcuterie, or dolloped onto tacos and grain bowls.

Creative Ways to Present

Serve your Red Chimichurri Sauce in a rustic jar for casual gatherings, or swirl it artfully across a platter as the base for sliced meats. For fun, drizzle it in zigzags over roasted sweet potato wedges, or spoon it into little ramekins for dipping all sorts of appetizers. The bold color and flavor will steal the show every time!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Red Chimichurri Sauce to an airtight container and store it in the refrigerator. The flavors continue to develop over a day or two, and the sauce will stay fresh for up to one week. Always use a clean spoon to avoid introducing bacteria.

Freezing

If you’d like to save some for later, Red Chimichurri Sauce freezes quite well! Spoon it into an ice cube tray or small containers and freeze until solid, then pop the cubes into a freezer bag. They’ll keep for up to two months—just thaw as needed.

Reheating

Chimichurri is best enjoyed at room temperature for maximum flavor. If refrigerated or frozen, let it come to room temp before serving. If you’re in a hurry, you can set the container in a bowl of warm water for a few minutes—never microwave it, as the fresh herbs can turn dull.

FAQs

Can I make Red Chimichurri Sauce without cilantro?

Absolutely! If you’re not a fan of cilantro, simply substitute with extra parsley or even try fresh basil for a different herbal twist. The sauce will still be full of character and color.

Is this sauce very spicy?

Red Chimichurri Sauce has a gentle, balanced heat thanks to the red pepper flakes. If you prefer less spice, halve the amount—or if you want to amp it up, sprinkle in a bit more!

What’s the best way to use Red Chimichurri Sauce?

There are so many delicious options: spoon it atop grilled meats, vegetables, or fish; stir it into soups; slather it on sandwiches; or even use it as a marinade for tofu or chicken.

How long does homemade Red Chimichurri Sauce last?

Kept in the refrigerator in a sealed container, it stays fresh for about a week. If you’d like to keep it even longer, freezing in small portions is your best bet.

Can I make it ahead for a party?

Yes! In fact, making Red Chimichurri Sauce a day ahead allows the bold flavors to meld together even more. Just let it come back to room temperature before your guests arrive.

Final Thoughts

There’s something magical about how fast and effortlessly Red Chimichurri Sauce comes together, and even more impressive is the way it can elevate just about any meal from ordinary to unforgettable. Give this recipe a try and watch it become the secret weapon in your flavor arsenal!

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