This Argentinian red chimichurri sauce recipe is a true flavor bomb! So easy to make, it's a red version of traditional chimichurri, combining fresh parsley, cilantro, oregano with red roasted red peppers and chili.
Pull everything together with virgin olive oil and a splash of red wine vinegar and you have your new food addiction. Keeps in the fridge for 2 weeks - but I guarantee it will be long gone before then.
The bold flavors of this red version of classic chimichurri will elevate virtually everything they touch! It goes brilliantly with a variety of meat, seafood and vegetable based dishes.
Good chimichurri is delicious accompaniment to salads or sandwiches adding a real punch of flavor to your meal. There are so many ways to use up leftover sauce, the options are endless.
Why You'll Love This Red Chimichurri Recipe
- This oil-based sauce can be prepared in just 10 minutes, then set aside to rest for another 15 minutes to allow the flavors to blend together.
- Adjust the heat of the sauce, by reducing or increasing the amount of chili pepper added.
- Homemade sauces are a healthy alternative to store bought sauces, which often contain artificial additives, preservatives and too much salt and sugar.
- It makes a great gluten free and low carb sauce.
- Dips and sauces are a great way of adding more interest and flavor to your everyday meals! Get your taste buds going with another of my flavorful sauces:
What is chimichurri sauce?
Chimichurri sauce is a herb based sauce, which comes in green and red varieties. It's a popular uncooked sauce used South American cuisine. Argentinian red chimichurri sauce is popular in Argentinian cooking.
You will also find chimichurri red sauce used in Uruguayan cooking and in other Latin American countries.
What is the difference between red and green chimichurri?
Also known as chimichurri verde (green) and chimichurri rojo (red), the difference comes down to the ingredients used.
With a classic green chimichurri the focus is on lots of green herbs, predominantly fresh cilantro and parsley.
Whereas a red chimichurri sauce contains roasted red peppers, and in some cases more chili than the green variety.
What's the difference between sofrito and chimichurri?
Although similar, sofrito is a sauce commonly used in Puerto Rican recipes. The sauce uses a lot of fresh herbs along with spices. It can be served raw, eg. over grilled fish and seafood.
Or often the ingredients are cooked to form the base flavors in rice, bean, and stews. Whereas a chimichurri is a raw herb based sauce, served alongside food.
Is chimichurri same as salsa verde?
Chimichurri and salsa verde are very similar as they are both uncooked herb based sauces. Whilst both share some of the same ingredients, they each commonly contain other ingredients which makes them different to each other.
Is chimichurri spicy?
The predominant flavors in chimichurri are the fresh herbs, along with roasted red peppers if making a red sauce.
Chimichurri does contain chili, but you can make it as hot and spicy as you like, it comes down to personal taste.
What can I use leftover chimichurri for?
Chimichurri aioli is amazing, just stir the sauce through some mayonnaise.
Or create a delicious chimichurri potato salad, that can be served with warm or cold potatoes.
You can honestly use this delicious condiment in dips, or drizzled over salads or to flavor your favorite sandwiches.
Red Chimichurri Ingredients
Find the full list and quantities in the recipe below.
Herbs - I used a combination of fresh, parsley, cilantro and oregano. Fresh herbs really do work best here.
Peppers & Chili - use fresh or jarred as both will work in this sauce. For ease I used jarred red peppers, a fresh red jalapeno pepper and some extra red pepper flakes.
Garlic - for the best tasting sauce, the garlic needs to be fresh. Don't be tempted to use garlic puree or powder.
Vinegar - I've used red wine vinegar, but white wine or sherry vinegar would be good alternatives. In a pinch you can also use apple cider vinegar.
Oil - for flavor use a good quality extra virgin olive oil.
How to Make Red Chimichurri - Step-By-Step
Find the full printable recipe card below.
Combine finely chopped parsley, cilantro, oregano, minced garlic, roasted red bell pepper and red jalapeno pepper in a bowl.
Add the crushed red pepper flakes. Adjust the amount to your preference, depending on how spicy you want the chimichurri to be.
Pour in the red wine vinegar and stir well.
Slowly drizzle the extra virgin olive oil into the bowl while continuously stirring to create a well-combined sauce.
Season the sauce with salt and black pepper. Taste and adjust the seasoning as needed.
For the perfect balance of flavors let the chimichurri sauce sit for about 10-15 minutes before serving.
Variations & Substitutions for Chimichurri Sauce
Use any variety of herbs to make a herb based sauce. You can also play with the quantities of herbs, if you prefer the predominant flavor to be parsley, use more of that. If you prefer cilantro, use more cilantro.
I've used red wine vinegar, but white wine or sherry vinegar would be good substitutes.
Leave out the red bell peppers and you have they perfect green chimichurri sauce.
Tips & Tricks For Making Red Chimichurri Sauce
- Use the best quality of extra virgin olive oil that you can find, as it really will make all the difference to the finished dish.
- Fresh ingredients make the best sauce, don't be tempted to substitute with dry herbs.
- I chop the ingredients by hand, it doesn't take long. You can use a food processor but be careful to only use a few pulses at a time otherwise you might end up with a blended sauce, which is not the texture you're looking for.
- Check the sauce for seasoning before serving, and adjust if required.
- Set the sauce aside for at least 15 minutes to allow the flavors to blend together.
How To Serve Red Chimichurri Sauce
This red chimichurri sauce recipe works with a whole variety of savory dishes. It's the perfect accompaniment to chicken (especially chicken wings!) and grilled meats.
Try it drizzled over grilled flank steak or skirt steak. I always serve it with my Grilled Bavette Steak, or my Grilled Chicken Thighs with Lemon & Garlic.
It also makes a great tasting dip alongside my Sweet Potato Fries, Baked Sweet Potato Slices, or try it with regular French fries or fried onion rings.
It makes a great potato salad dressing mixed with some warm new potatoes. Or drizzled over salads, or to add flavor to your favorite sandwiches.
How long does Chimichurri sauce last?
It will last in an airtight container in the fridge for up to 2 weeks.
How to Freeze Red Chimichurri Sauce?
Although this is a sauce that is at it's best served fresh, it does freeze well. If I have leftovers I pour the sauce into a ice cube trays so that I can have individual portions of the sauce.
Once frozen, remove from the tray and place the cubes in a Ziploc freezer bag and store in the freezer for up to 3 months.
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More Easy Side & Sauce Recipe Ideas
Printable Recipe
Red Chimichurri - Chimichurri Rojo
Ingredients
- ½ cup Fresh Parsley - leaves only, finely chopped
- ¼ cup Fresh Cilantro (Coriander) - finely chopped
- 2 tbsp Fresh Oregano - leaves only, finely chopped
- 3 cloves Garlic - minced
- ½ cup Roasted Red Peppers - from a jar, finely chopped
- 1 Red Jalapeño Pepper - seeded and finely chopped
- 1 tsp Red Pepper Flakes - adjust as desired
- ½ cup Red Wine Vinegar
- ¾ cup Extra Virgin Olive Oil
- Sea Salt and Black Pepper - to taste
Instructions
- Combine the chopped parsley, cilantro, oregano, minced garlic, roasted red bell pepper and red jalapeno pepper in a bowl.
- Add the crushed red pepper flakes. Adjust the amount to your preference, depending on how spicy you want the chimichurri to be.
- Pour in the red wine vinegar and stir well.
- Slowly drizzle the extra virgin olive oil into the bowl while continuously stirring to create a well-combined sauce.
- Season the sauce with salt and black pepper. Taste and adjust the seasoning as needed.
- Let the chimichurri sauce sit for about 10-15 minutes before serving.
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