This red chimichurri sauce is packed full of fresh herbs, spices, and of roasted peppers. It’s super quick and easy to make and no matter what you put it on, it’ll brighten that dish up and make it pop! Use it as a marinate or a sauce for meats and veggies.Jump to Recipe
“I would take a bath in this, but I don’t wanna ruin the sauce”-probably nobody
WTF is Red Chimichurri or Chimichurri Rojo ?
Chimichurri is a classic Argentinian and Uruguayan sauce. It’s oil based and uses a bunch of fresh herbs, specifically parsley. It’s a sauce that has been customized, tweaked, and played with by many cultures for many years.
Red chimichurri sticks to the basics of what makes a good chimichurri, oil and fresh herbs. We just add the red peppers and paprika to give it that beautiful color and deep roasted, smoky flavor. Yum!
Chimichurri, the zesty Argentine sauce, has been around for centuries and remains a staple in many Latin American kitchens. Its origins can be traced back to the 19th century, when gauchos, or Argentine cowboys, would use the herbaceous sauce to add flavor to their grilled meats.
The name “chimichurri” is believed to have originated from a mispronunciation of the Basque word “tximitxurri,” which means a mixture of several things in no particular order.
If you wanna learn some more about chimichurri, check out this great article the BBC did. Chimichurri: The Argentinian sauce eaten as a ritual
RED CHIMICHURRI RECIPE, CHIMICHURRI ROJO
Red Chimichurri Ingredients
Here’s what you’ll need to make this red chimichurri recipe.
- Roasted Red Peppers: Roast your own Red Bell Peppers, or use jarred store bought peppers. Optionally, add a roasted red jalapeño or chili fresco into the mix for a little spicy kick.
- Spices: Salt, Pepper, Cumin, and Smoked Paprika.
- Oil: Use a high quality olive oil, it’s a big part of the sauce and you’ll notice the difference.
- Red Wine Vinegar: Adds a great tangy zing to the sauce. Optionally you could use lemon juice as a substitute.
- Fresh Herbs: Parsley, Cilantro, or Oregano. Use them all or just one or two, but you MUST use the fresh Parsley. We prefer flat leaf parsley for this recipe.
- Garlic: We love a garlic punch, use a little less if you don’t.
How to Make Red Chimichurri, Chimichurri Rojo
Follow these step by step instructions to make this red chimichurri recipe.
Step 1: Roast Peppers
Roast the red bell pepper and the chili fresco under the broiler at 500F degrees. Flip them after 2-3 mins. The skins should be black and charred.
Transfer the peppers to a ziplock bag. They’ll steam in there and make it much easier to peel the skins off. After 15-20 minutes, remove the peppers from the bag and peel the skins, and remove the stems and seeds.
Step 2: Combine
Put all the ingredients in a food processor or blender and pulse until smooth. Optionally you can chop and mince everything by hand, some prefer this method, but I think the food processors speed out weighs any benefit the other method might offer.
Taste and adjust seasoning accordingly with salt and pepper.
Step 3: Transfer
Pour into an airtight container, such as a mason jar. For best tasting red chimichurri let it rest overnight in the fridge before using. The flavors with blend more, but its not mandatory.
What to Use Red Chimichurri or Chimichurri Rojo on?
We love topping roasted veggies with this red chimichurri. It adds bold smoky flavors to whatever you use it with. Try these Cauliflower Steaks out, it’s the perfect vehicle for this red chimichurri.
Use this recipe as a marinade! Just toss a batch into a ziplock bag or air tight container, along with whatever meat you are grilling up and let them rest tougher in the fridge overnight.
Then make a fresh batch of the red chimichurri and top it onto your cooked meats. Like this Sous Vide Pork Tenderloin! A match made in heaven!
This red chimichurri can also make a great salad dressing! Slap this stuff on a chicken Caesar salad to create a fun twist on a classic!
Storing Red Chimichurri, Chimichurri Rojo
It’s not mandatory, but for maximum flavor it is best to let this red chimichurri sauce rest in the fridge for half an hour or so before using it. This will give it time for all those flavors to meld together.
It should keep for a couple weeks if stored in an air together container in the fridge. The olive oil will preserve it well.
This red chimichurri can be frozen. Just make sure to store it in an air tight container and leave a little room for it to expand. Take out a day or two in advance and let it thaw in the refrigerator.
More Saucy Recipes
Did you dig this Red Chimichurri Sauce recipe? Want some more fun saucy recipe ideas? We got you covered here at marriedforthemeals. Check out these recipes and let us know what you think. Happy sauce’n!
We love to dip our pizza or chicken nuggets into this Buffalo Ranch Dressing. It is also wonderful on a Cobb or taco salad.
This Dill Pickle Ranch Dressing Sauce has an unrivaled balance of herby creamy goodness and tangy brininess. It’s the perfect accompaniment to any salad, side dish, chicken wing, or shameful midnight finger dip.
This tangy, spicy, smoky Carolina Gold BBQ Sauce packs a punch. It’s a South Carolina staple tweaked to smack your taste buds around and leave them wanting more.
Red Chimichurri/Chimichurri Rojo FAQ’s
What is red chimichurri?
Red chimichurri is a variation of the traditional Argentine sauce called chimichurri. It gets its red color from the addition of red peppers or paprika.
What does red chimichurri taste like?
Heaven! Red Chimichurri is divine! But, okay fine, a more earthly description of what red chimichurri tastes like is smoky, slightly spicy, and a touch tangy.
How do you use red chimichurri?
Red chimichurri is super versatile. It can be used as a marinade, a sauce for grilling or roasting, a condiment, a dressing or even a dip! It pairs particularly great with grilled or roasted meats, such as steak, chicken, pork, or even seafood. Try it with swordfish!
What are the ingredients in red chimichurri and can anything be SUBSTITUTED?
Roasted red peppers and a chili fresco or red jalapeño, and some paprika are key to getting that red color and smoky flavor. Besides that red wine vinegar, garlic, olive oil, fresh parsley, are standard ingredients. You could play with the spices and herbs to makes your own version.
SO good! I will make this and use on chicken. Or pork. Or vegetables!