Red Chimichurri, also known as Chimichurri Rojo, is a bold, vibrant variation of the classic green chimichurri sauce. This version combines roasted red peppers, fresh herbs, garlic, paprika, and olive oil to create a smoky, slightly sweet, tangy condiment that elevates any dish.
This sauce is incredibly versatile — you can use it as a marinade, a topping, or a dipping sauce. Its bright red color and rich flavor make it perfect for grilled meats, roasted vegetables, seafood, sandwiches, and more. Whether you want to impress guests or upgrade a simple weeknight meal, chimichurri rojo is an easy and delicious addition to your kitchen.
Ingredients
Main Ingredients
- 1½ cups roasted red bell peppers (canned or freshly roasted)
- ½ cup olive oil
- ½ cup fresh parsley, packed (you can also combine with cilantro)
- 5–6 garlic cloves, peeled
- 1 teaspoon smoked paprika (or hot paprika for more heat)
- ½–1 teaspoon chili flakes (adjust to taste)
- ¼ cup fresh lemon juice
- 1½ tablespoons vinegar (white, or apple cider)
- Salt, to taste
- Black pepper, to taste
How to Make Red Chimichurri Rojo (Step-by-Step)
1. Prepare the ingredients
Roughly chop the roasted red peppers. Wash and dry the parsley. Peel the garlic cloves. Having everything ready will make blending easier.
2. Add everything except the olive oil to a food processor
In a food processor or blender, combine:
- roasted red bell peppers
- parsley
- garlic
- smoked paprika
- chili flakes
- lemon juice
- vinegar
- salt and pepper
Pulse several times until the mixture is finely chopped but still has texture. You can blend it smoother if you prefer.
3. Add the olive oil
Transfer the mixture to a bowl and stir in the olive oil slowly. This keeps the sauce chunky instead of fully emulsified. If you want a smoother sauce, you can add the oil directly in the blender.
4. Adjust seasoning
Taste your chimichurri and adjust:
- more salt for balance
- more chili flakes for heat
- more lemon for brightness
- more paprika for color and smokiness
5. Let it rest
Allow the sauce to sit for at least 30 minutes before serving. This resting period allows the flavors to blend and deepen.
Serving Suggestions
Red Chimichurri Rojo pairs beautifully with:
Grilled and Roasted Meats
- Steak
- Lamb
- Grilled chicken thighs
- Roasted turkey
Seafood
- Grilled shrimp
- Salmon
- White fish
Vegetables
- Roasted eggplant
- Grilled zucchini
- Roasted potatoes
- Vegetables skewers
Other Uses
- As a sandwich spread
- As a topping for tacos and burritos
- Mixed with yogurt or mayo for a quick dip
- As a marinade for meats or tofu
Storage Instructions
Refrigerator
Store in an airtight container or glass jar.
It will stay fresh for up to 1 week.
Freezer
You can freeze chimichurri in small portions (ice cube trays work well).
It will last 3 to 4 months in the freezer.
Thaw in the refrigerator and bring to room temperature before serving for the best flavor.
Why You’ll Love Chimichurri Rojo
- Vibrant flavor: smoky, tangy, slightly sweet, and herbaceous
- Easy to prepare: ready in minutes, no cooking required
- Versatile: works as a condiment, marinade, dip, or sauce
- Beautiful presentation: rich red color that instantly elevates any dish
Chimichurri Rojo is a must-have recipe if you love bold flavors and simple sauces that can transform everyday meals into something extraordinary.