In this Red Chimichurri Sauce Recipe (or Chimichurri Rojo), we use the base of a typical chimichurri and add some fun extra elements to make it red! Flavored with roasted bell peppers and paprika, you are going to love the fun flavors this recipe brings to dinner.
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Recipe Origins
Chimichurri has been eaten and enjoyed in South America, specifically Argentina, for centuries. Most believe that it was invented by a man named Jimmy McCurry, a 19th-century Irish immigrant to Argentina.
As the story goes, he was missing his hometown favorite, worcestershire sauce, so he decided to make his own sauce using the local ingredients. He named the sauce after himself. With the Argentinian accent, “Jimmy McCurry” sauce quickly evolved into being called “chimichurri”.
This is just one story of many associated with the birth of chimichurri!
Traditional chimichurri, such as this Argentinian Chimichurri Recipe, is made with parsley, garlic, olive oil, cilantro, and seasonings.
We’ve taken the classic chimichurri format (using parsley, garlic, seasonings, etc), and added some fun extra red elements to create a red version! Flavored with roasted bell peppers and paprika, you’ll love the fun that this sauce brings to dinner.
Why Make this Recipe
- Different Flavors: If you love Chimichurri, you will definitely want to try this Red Chimichurri! It is the same concept as the traditional option but with different flavors for a new experience.
- A Great Marinade: If you are looking for a delicious marinade, this is a great one to try! Use it with skirt steak, flank steak, chicken, and pork (or even as a dipping sauce for empanadas!) for an awesome experience.
- Fast Flavor: You can make this sauce in just 5 minutes. No chopping necessary; simply add the ingredients to a food processor and blend!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Parsley: Make sure to use very fresh parsley! Wash the fresh herbs and remove the stems. This is the base of a typical chimichurri.
- Roasted Red Bell Peppers: I use a jar of roasted red peppers, but you can roast your own if you prefer that. Make sure to peel the skins off of the peppers if you are going with the homemade route. If you are using jarred, drain the peppers before adding them to the red chimichurri.
- Garlic: You can place 2 whole cloves garlic directly in the food processor or mince them up before you add them.
- Smoked Paprika: If you do not like a smoked flavor, you can substitute regular paprika instead.
- Extra Virgin Olive Oil: This makes your red chimichurri great for marinating meat!
- Vinegar: Red Wine Vinegar
- Salt: Make sure to use sea salt as the measurements will change if you are using a different type of salt.
Tools
- Food Processor: To blend the chimichurri. You can substitute a blender if necessary.
How to Make this Recipe
Step 1: Make the Chimichurri
Pulse all of the ingredients in a food processor to blend.
Step 2: Cool Down
Put the chimichurri in a bowl or jar and put in the fridge to allow it to cool down. Remove it from the fridge before using and thaw if necessary. Enjoy!
Expert Tips
- Start by pouring a little olive oil, and keep adding more as you go. You may find that you like less olive oil than what the recipe calls for.
- If you’d like a spicy chimichurri, feel free to also add red chili into the food processor.
- You must cool down the chimichurri before using it because when the olive oil heats up in the food processor, it takes on an overwhelming flavor. Allowing the red chimichurri to cool will balance out the flavors.
- You can also add the olive oil and whisk by hand as you pour. A blender or this option is necessary to keep the chimichurri from separating as it rests.
- Some chimichurri recipes have fresh cilantro. Feel free to add 1 cup of fresh cilantro if it sounds good to you.
The Best Way to Use Red Chimichurri
You can use your red chimichurri in a lot of different ways! As mentioned before it is great as a marinade. You can also use it as a dipping sauce. It would be great with:
- Vegetables
- Sandwich Spread
- Steak skewers
- A side to a Brazilian Meat Skewer
- Tacos
- On Eggs
- Or anything else that sounds delicious!
Recipe FAQs
You can keep red chimichurri for about 2 weeks or so. Make sure that it is stored in the fridge for best results! You can take the chimichurri out of the fridge and leave it on the counter to come to room temperature before using.
If you want to make a spicy sauce, you certainly can do so! I like to add red chilis (hot peppers) or red pepper flakes to my sauce when I’m in the mood for some kick.
Yes you definitely can! This sometimes even leads to better results, as the flavors have time to really meld together.
If you want to freeze your red chimichurri, you can do so in small batches! Spoon the chimichurri into ice cube trays and freeze them individually. Then put them all in one big plastic bag to store once frozen. This way you have single servings of flavor whenever you want them!
You can also freeze in bulk. Make sure to use an airtight container and to set the sauce on the counter for hours before using it so that it can thaw properly.
Did you enjoy this Red Chimichurri Recipe? If so, make sure to check out these other recipes I picked out just for you:
- Argentinian Alfajores
- Instant Pot Dulce de Leche
- Argentinian Beef Stew in a Roasted Pumpkin Shell
- What to serve with beef empanadas
Red Chimichurri
Equipment
- Food Processor
Ingredients
- 2 cups Parsley, stems removed (about 1 bunch)
- 1 tbsp Garlic, chopped
- 12 oz Roasted Red Bell Pepper , (about 1 ¼ cups), drained
- ¼ cup Water
- ½ tsp Ground Smoked Paprika
- ½ tsp Ground Cumin
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- ¼ tsp Fine Sea Salt
- ⅛ tsp Ground Pepper
Instructions
- Pulse all of the ingredients in a food processor to blend.
- Put the chimichurri in a bowl or jar and put in the fridge to allow it to cool down. Remove it from the fridge before using and thaw if necessary. Enjoy!
Notes
- Parsley: Make sure to use very fresh parsley! Wash the fresh herbs and remove the stems. This is the base of a typical chimichurri.
- Roasted Red Bell Peppers: I use a jar of roasted red peppers, but you can roast your own if you prefer that. Make sure to peel the skins off of the peppers if you are going with the homemade route. If you are using jarred, drain the peppers before adding them to the red chimichurri.
- Garlic: You can place 2 whole cloves garlic directly in the food processor or mince them up before you add them.
- Smoked Paprika: If you do not like a smoked flavor, you can substitute regular paprika instead.
- Start by pouring a little olive oil, and keep adding more as you go. You may find that you like less olive oil than what the recipe calls for.
- If you’d like a spicy chimichurri, feel free to also add red chili into the food processor.
- You must cool down the chimichurri before using it because when the olive oil heats up in the food processor, it takes on an overwhelming flavor. Allowing the red chimichurri to cool will balance out the flavors.
- You can also add the olive oil and whisk by hand as you pour. A blender or this option is necessary to keep the chimichurri from separating as it rests.
- Some chimichurri recipes have fresh cilantro. Feel free to add 1 cup of fresh cilantro if it sounds good to you.
Tracy says
This turned out great. I’ve made multiple times now for my cauliflower steaks. I used cilantro only because that is my preference.
The Foreign Fork says
I’m so glad you like the chimichurri Tracy!! Thank you for letting me know 🙂 Enjoy your cauliflower steaks!!