Red chimichurri is the kind of sauce that makes a simple meal feel “restaurant-level” with almost no extra work. It’s punchy, smoky, garlicky, and bright—somewhere between classic chimichurri and a roasted pepper vinaigrette. I started making it as a last-minute steak topper, but it quickly became my go-to for roasted vegetables, grain bowls, and even eggs when I want something bold without cooking a whole new dish.
Why you’ll love this dish
This recipe earns a permanent spot in your fridge because it’s:
- Fast and low-effort: A blender does the heavy lifting in minutes.
- Big flavor, simple ingredients: Roasted red peppers + vinegar + herbs = instant depth.
- Versatile: Works as a sauce, marinade, dressing, or dip.
- Great for weeknights and gatherings: Makes grilled meats and veggies feel special with zero fuss.
“Made this for flank steak and ended up spooning it on everything—potatoes, chicken, even sandwiches. The smoky paprika and lemon make it seriously addictive.”
How to make Red Chimichurri
The cooking process explained
Before you start, here’s what to expect:
- Blend the base: Roasted red peppers, parsley, garlic, vinegar, lemon, and spices get pulsed—not puréed to baby-food smooth.
- Finish with olive oil: Stir it in after blending for a fresher taste and better texture.
- Taste and adjust: A little extra salt, lemon, or vinegar can dial it in depending on how sweet your peppers are.
- Serve immediately or rest: It’s great right away, but even better after 30 minutes as flavors meld.
Ingredients
What you’ll need
- 1 cup roasted red peppers (chopped) (jarred is totally fine; drain well)
- 1/2 cup packed fresh parsley (flat-leaf parsley is classic; curly works in a pinch)
- 1/4 cup red wine vinegar
- 2 teaspoons smoked paprika
- 5 garlic cloves (peeled) (use fewer if you’re garlic-sensitive)
- 1/4 cup fresh lemon juice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (adjust for heat)
- 1/2 cup olive oil (good quality) (the flavor really shows here)
Directions
Step-by-step instructions
-
Add the main ingredients to a blender.
Add the roasted red peppers, parsley, red wine vinegar, smoked paprika, garlic, lemon juice, black pepper, salt, and red pepper flakes. -
Pulse to the texture you like.
Pulse several times until well combined. Stop and scrape down the sides as needed.
Tip: Keep it slightly chunky—it clings to food better and tastes more “fresh-herb” than “smooth sauce.” -
Stir in the olive oil.
Pour the mixture into a bowl, then stir in the olive oil. This helps maintain a bright flavor and a nicer mouthfeel than fully blending the oil. -
Serve.
Spoon over meat, chicken, seafood, or vegetables—or use it as a marinade or dressing.
How to serve Red Chimichurri
Serving suggestions
- Steak or lamb: Spoon over sliced flank steak, skirt steak, or lamb chops.
- Chicken: Drizzle on grilled thighs or roasted whole chicken.
- Seafood: Fantastic with shrimp, scallops, or roasted salmon.
- Vegetables: Try it on roasted cauliflower, charred broccoli, or grilled zucchini.
- Carb upgrades: Swirl into rice, quinoa, couscous, or roasted potatoes.
- Plating idea: Spread a spoonful on the plate first, slice your protein on top, then finish with another drizzle for a clean, chef-y look.
How to store
Storage and reheating tips
- Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.
- Food safety note: Because this contains fresh garlic and herbs, keep it refrigerated and don’t leave it at room temperature for extended periods (especially at outdoor gatherings).
- Oil separation is normal: Stir before using.
- Freezing: You can freeze it for up to 2 months. For best texture, freeze in small portions (ice cube tray works well). Thaw overnight in the fridge and stir well.
- Reheating: This sauce is meant to be served cold or room temp. If you want it warmer, let it sit out briefly or spoon it onto hot food and let the heat gently loosen it.
Tips to make it
Pro chef tips
- Drain peppers well: Extra liquid can make the sauce watery. Pat them dry if needed.
- Pulse, don’t blend smooth: Over-blending can make herbs taste muddy and the texture too uniform.
- Balance to taste:
- Too sharp? Add a touch more olive oil.
- Too flat? Add a pinch more salt or a squeeze of lemon.
- Too sweet (some jarred peppers are sweet)? Add a splash more vinegar.
- Let it rest: 20–30 minutes in the fridge helps garlic and paprika bloom.
Variations
Flavor swaps
- Herb swap: Replace half the parsley with cilantro for a brighter, more Latin-leaning flavor.
- Add shallot: A small shallot adds sweetness and complexity (blend it with the base).
- Make it spicier: Add a small fresh chili or increase red pepper flakes.
- Smokier: Add a pinch of ground cumin or a bit of chipotle powder.
- No blender option: Finely chop everything by hand and whisk in olive oil—more rustic, very traditional in spirit.
FAQs
Common questions
Can I use jarred roasted red peppers?
Yes—jarred peppers work perfectly. Just drain them well (and rinse lightly if they’re very briny), then chop before blending.
Is red chimichurri the same as regular chimichurri?
Not exactly. Classic chimichurri is usually herb-forward and green (parsley, oregano). Red chimichurri adds roasted red peppers (and often smoked paprika) for a sweeter, smokier profile.
How long does it last in the fridge?
Typically 4–5 days in an airtight container. If it smells off, develops mold, or tastes unusually bitter, discard it.
Can I make it ahead for a party?
Yes—this is a great make-ahead sauce. Make it up to 24 hours in advance for even better flavor. Stir well before serving.
What can I substitute for red wine vinegar?
Sherry vinegar is an excellent substitute. You can also use white wine vinegar or apple cider vinegar—just taste and adjust because they vary in sharpness and sweetness.
Red Chimichurri
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and smoky sauce made with roasted red peppers, garlic, and herbs that elevates any dish.
Ingredients
- 1 cup roasted red peppers (chopped)
- 1/2 cup packed fresh parsley
- 1/4 cup red wine vinegar
- 2 teaspoons smoked paprika
- 5 garlic cloves (peeled)
- 1/4 cup fresh lemon juice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
Instructions
- Add the main ingredients to a blender: roasted red peppers, parsley, red wine vinegar, smoked paprika, garlic, lemon juice, black pepper, salt, and red pepper flakes.
- Pulse several times until well combined. Stop and scrape down the sides as needed, keeping it slightly chunky.
- Stir in the olive oil for a bright flavor and better texture.
- Serve immediately or let it rest for 30 minutes to meld flavors.
Notes
Store in an airtight container in the fridge for up to 4–5 days. Oil separation is normal; stir before using. Can be frozen in small portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian