Experience Argentina at home with this Red Chimichurri recipe! This beautiful sauce is hassle-free and quick to whip together for a fresh and flavorful addition to grilled meat, roasted vegetables, or a fresh, crisp salad!
We love go-to sauces that can be whipped up in minutes and used for just about anything that needs a flavor boost of moisture and flavor contrast. Red chimichurri is a spicy take on my classic green chimichurri sauce and it is perfect served with Sous Vide Rib Eye Steak or on top of Traeger Smoked Sea Bass.
It’s no surprise that chimichurri is Argentina’s national condiment – it’s as common there as ketchup or ranch is here in the states! The smoky, slightly spicy, and ultimately fresh flavor of this sauce can’t be beaten- so go ahead and add a drizzle to your dinner salad or marinate some chicken breasts in it before tossing it on the grill. You can thank me later!
❤️ Here is Why This Recipe Works
- It’s fast and easy. In just 5 minutes, you’ll have a finished chimichurri sauce ready to go. It’s perfect for last minute meals or when you’re dish just needs a little something extra to make it pop with flavor!
- It’s versatile. Use it as a condiment, sauce, or marinade for your meats, vegetables, chicken, and even seafood. You can even use it as a salad dressing over fresh crisp lettuce and veggies.
- It adds a lot of flavor with minimal ingredients. With just a few ingredients, your sauce will taste fresh, smokey, and delicious!
Here is a list of the ingredients you will need for this red chimichurri. Scroll down to the printable recipe card for all the details.
- Jar of roasted red peppers. Using jarred roasted red peppers is quick and easy, but if you want to roast your own red bell peppers, follow our directions for grilling red peppers. Either way will work perfectly.
- Parsley. Use fresh parsley.
- Lemon juice. Juice from a fresh lemon is best, but if you only have bottled, that will work too.
- Olive oil. Use extra virgin olive oil or another quality light finishing oil.
- Smoked paprika. Don’t make the mistake of using regular or sweet paprika. Smoked paprika adds that deep and smoky red flavor you expect from chimichurri.
- Crushed red pepper flakes. You can omit this if you prefer the sauce to be less spicy. Add more if you like the heat!
- Black pepper and salt.
How to Make It
Here is a quick overview of the process for making this chimichurri at home! Make sure to scroll down to the printable recipe card for all the details
Add all the ingredients except the olive oil to a food processor or blender.
Pulse until combined, but the mixture still has a slightly chunky texture to it.
Pour it into a bowl and whisk in the oil.
Tips for Success
- Make sure to remove the stems from the parsley leaves. Measure the parsley leaves by adding them loosely to a measuring cup (do not pack them down).
- To achieve the best flavor, use fresh lemon juice and good-quality olive oil.
- Increase the heat by adding a small amount of jarred hot peppers or extra crushed red pepper flakes.
- Do not use dried parsley, as it will not have the same flavor or texture as fresh herbs.
- If you’re using this recipe as a marinade, you may want to blend the ingredients until smooth instead.
✅ 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:
- Roasted, grilled, or fresh vegetables. Drizzle it right over the top.
- Steak – either marinate the steak in it before grilling or drizzle on top when serving. If it is Christmas time, make both the red and green version of chimichurri for a festive look.
- Kabobs. Slice a skirt steak into cubes and thread them on a skewer with chunks of veggies. Baste the kabob’s as you grill them, then serve them with extra chimichurri sauce.
- A sandwich spread (add a little less oil for a thicker spread)
- Grilled chicken . Use it as a marinade and dipping sauce.
- Seafood such as salmon or tuna steaks
- With roasted cauliflower steaks
- On top of an omelet or scrambled eggs
- As a dipping sauce for bread, tortilla chips, or crackers.
More Condiment Recipes
- Mint Sauce for Lamb
- Carolina Gold BBQ Sauce
- Lemon Herb Tahini Sauce
- Molcajete Guacamole
- 28 Essential Condiment Recipes
⏲ How to Store Chimichurri
If you have leftover sauce, you can store it in the refrigerator in an airtight container or mason jar for up to two or three weeks. Before serving, remove from the refrigerator and let the sauce come to room temperature.
For longer storage, freeze this chimichurri sauce in ice cube trays, then pop the ice cubes out and keep them in an airtight bag in the freezer for up to 3 months. When you’re ready to use it, just take it out of the freezer, let thaw, and give it a quick whisk before using.
Frequently Asked Questions
Red Chimichurri has the same ingredients as the green version, such as garlic, herbs, and olive oil. But, it also contains roasted red peppers and smoked paprika, which creates a deep red color.
Red Chimichurri has a fresh and earthy undertone, thanks to the fresh parsley and fresh lemon juice, with a more substantial smokey flavor thanks to the smoked paprika and roasted red peppers.
You can make red chimichurri sauce as spicy or mild as you’d like. For more spice, add red chilis (hot pepper) or add more red pepper flakes. For a more mild sauce, use only roasted sweet peppers and leave out the crushed red pepper flakes.
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- A Food processor is needed to uniformly chop and combine the ingredients without pureeing or over-processing the sauce.
- Use a quality whisk to add the chopped ingredients to the olive oil.
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- 12 oz. jar roasted red peppers, drained
- 1 cup fresh parsley leaves
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon smoked paprika
- 4-6 cloves garlic, peeled
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- Add all the ingredients except for the olive oil to a blender and pulse until combined but chunky.
- Pour into a dish and whisk in the olive oil.
- Serve over grilled meat or use it as a salad dressing.
- Remove the leaves from the parsley stems and loosely fill the cup
- For a smooth sauce, continue to pulse to your desired consistency.
- You can make a chunky sauce as described in the recipe or process it to a smooth consistency.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 139mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.