Red Chimichurri Sauce

Close-up of red chimichurri in a serving bowl paired with a wooden spoon.

Course: Sauce

Cuisine: Argentenian

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: people

Calories: 91kcal

Author: Platings and Pairings

Elevate your meals with this smoky-sweet red chimichurri sauce, a vibrant blend of roasted peppers, fresh herbs, and a warm touch of spice. Effortlessly made in minutes by blending simple ingredients, it transforms everything from grilled steak and roasted vegetables to seafood and sandwiches with its bold, irresistible flavor.

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Equipment

Blender or Food Processor

Ingredients

2/3 cup roasted red pepper 12-ounce jar
⅓ cup flat leaf parsley
2 Tablespoons cilantro
2 Tablespoons red wine vinegar
1 small shallot rough chopped
2 cloves garlic peeled
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon kosher salt
Pinch red pepper flakes
1/4 cup olive oil extra-virgin

Instructions

Add all ingredients except the olive oil to a food processor or blender, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, scraping down the sides if needed.
Serve immediately, or refrigerate in a sealed container.

Notes

Storing

Store leftover red chimichurri in an airtight container in the refrigerator for up to 2 weeks. Keep in mind that the garlic flavor intensifies as the sauce sits.
You’ll be happy to know that chimichurri (red or green) freezes well for up to 3 months! For convenience, pour the sauce into individual portions using a silicone ice cube mold. You can then transfer the cubes into a large ziploc bag. Thaw the exact amount needed overnight in the refrigerator or at room temperature for about 1 hour.

Tips and tricks

Always taste the sauce after blending the ingredients together. You may find that you want to adjust the level of spice for an extra kick of heat.
Adjust the consistency of the red chimichurri sauce to your preference. To thin the sauce, add more olive oil or a splash of vinegar. To thicken it, blend in extra roasted red peppers or a few more herbs. Be mindful of how the flavor of the sauce can change by adjusting the ingredients - always taste to test!
Chill the sauce for about 15 minutes before serving. While this is optional, it helps the sauce to thicken and for the flavors to meld together and intensify.
Make a double batch of red chimichurri sauce by simply doubling the ingredients called for in this recipe, if needed.
Use a mini food processor or chop by hand for the perfect texture. A large processor can leave herbs and peppers overly coarse and chunky.
Avoid over-blending! A slightly chunky, rustic texture is ideal for chimichurri, not a smooth purée.
Only use fresh herbs and garlic. The dried alternatives won't deliver the intended bright flavor or layered complexity.
Achieve the best taste with a good-quality, fresh extra-virgin olive oil, as it is a central flavor component.

Variations

Herb swaps - Use ALL cilantro or ALL parsley if you’d like.
Acidic tang - White wine vinegar or apple cider vinegar can be swapped for the red wine vinegar.
Choose your favorite aromatic - You can still build incredible aromatic depth of flavor if you only use the shallot or the garlic.
Make green chimichurri sauce - Omit the roasted red peppers and add in an extra fresh herb, such as oregano to make a sauce that is true to a classic chimichurri sauce! The rest of the ingredients stay pretty much the same.
Spicy versus no-spice red chimichurri sauce - While this sauce is not hot by any means, you can omit the red pepper flakes entirely if you prefer. For those who love to feel some heat, feel free to add in more red pepper flakes, cayenne pepper, or even blend in a jalapeno pepper!

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