Red Chimichurri Sauce

This red chimichurri is a no-cook sauce made with roasted red peppers, parsley, garlic, and lemon. It comes together quickly and works well with grilled meat, roasted vegetables, or spooned over a simple salad.

Simple sauces that come together in minutes are always worth having on hand. This red chimichurri is a spicier variation of my classic green chimichurri sauce and it is perfect served with Sous Vide Rib Eye Steak or on top of Traeger Smoked Sea Bass.

Chimichurri is a traditional herb sauce with roots in Argentine cooking, but this red version is a simple, no-cook variation that works across a lot of everyday meals.

Why This Red Chimichurri Works

No-cook and quick to make. Since the peppers are already roasted, there’s no cooking involved (unless you want to roast your own). Everything is chopped and stirred, and the sauce is ready in about five minutes.

Easy to use with different meals. This red chimichurri works as a sauce, condiment, or marinade for meat, chicken, vegetables, and seafood. It also holds up well spooned over salads instead of a traditional dressing.

Big impact from simple ingredients. Roasted red peppers, fresh herbs, garlic, and lemon do most of the work here. The result is a sauce that tastes bold and fresh without a long ingredient list.

Key Ingredients

Roasted red peppers: Jarred roasted red peppers keep this sauce no-cook and quick to make. If you prefer, you can roast your own red bell peppers, but it’s not necessary for good flavor.

Parsley: Either flat-leaf or curly parsley works here, so use what you have.

Lemon juice: Fresh lemon juice gives the sauce the cleanest flavor, but bottled lemon juice will work in a pinch.

Garlic: This recipe uses several cloves for a punchy sauce. Adjust up or down depending on how assertive you like the garlic.

Olive oil: Use a good extra-virgin olive oil since it makes up a large part of the sauce.

Smoked paprika: Smoked paprika is key to the flavor of this red chimichurri. Regular or sweet paprika won’t give the same depth or smokiness.

Crushed red pepper flakes: These add heat, but they’re flexible. Use less for a milder sauce or increase them if you like more spice.

Two Ways to Make Red Chimichurri

This sauce can be made either by chopping everything by hand or using a food processor. Both methods work, the difference comes down to texture and how much time you have.

Chopping by hand gives you the most control and keeps the sauce chunky and spoonable. A food processor is faster, but it’s important to use short pulses and stop as soon as everything is finely chopped so the sauce doesn’t turn smooth.

Either way, the goal is a textured sauce, not a blended or puréed one.

Substitutions and Variations

• You can use red wine vinegar or champagne vinegar in place of lemon juice.
• Add freshly diced chili peppers.
• Use fresh cilantro in place of the parsley.
• A shallot makes a delicious addition.

Uses for Chimichurri

Red chimichurri is perfect for a marinade, sauce, or dressing. It goes well with:

• Vegetables: Drizzle over roasted or grilled vegetables, or spoon it over fresh vegetables just before serving.
• Steak: Use it as a marinade before grilling or spoon it over sliced steak at the table.
• Kabobs: Baste steak-and-vegetable kabobs as they grill, then serve with extra chimichurri on the side.
• Sandwich spread: Use a little less olive oil to make it thicker and spreadable.
• Grilled chicken . Works well as both a marinade and a dipping sauce.
• Seafood such as salmon or tuna steaks
• Vegetables. A good match with roasted cauliflower steaks or other veggies.
• Eggs: Try it over scrambled eggs or folded into an omelet.
• As a dipping sauce for bread, tortilla chips, or crackers.

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• Mint Sauce for Lamb
• Carolina Gold BBQ Sauce
• Lemon Herb Tahini Sauce
• Molcajete Guacamole
• 28 Essential Condiment Recipes

How to Store Chimichurri

Store leftover chimichurri in an airtight container or jar in the refrigerator for up to 2 weeks. Stir before serving, as the oil may separate when chilled.

For longer storage, freeze the sauce in ice cube trays. Once frozen, transfer the cubes to an airtight freezer bag and store for up to 3 months. Thaw what you need in the refrigerator and whisk briefly before using.