If you’re looking to add a vibrant burst of flavor to your meals, this Red Chimichurri Sauce Recipe is an absolute game-changer. Combining smoky roasted red peppers with fresh herbs and a hint of spice, this sauce balances brightness, earthiness, and a touch of heat in every spoonful. Whether you’re drizzling it over grilled meats, mixing it into roasted veggies, or simply dipping warm bread, this sauce brings a mouthwatering pop to your plate that’s sure to impress both family and friends.
Ingredients You’ll Need
These simple yet vibrant ingredients are the heart of the Red Chimichurri Sauce Recipe—each one playing a crucial role in building the sauce’s deeply layered flavor, vibrant color, and smooth, slightly chunky texture.
- 2 large roasted red peppers: They bring smoky sweetness and beautiful color that defines this sauce.
- 1/2 cup fresh parsley, finely chopped: Offers fresh, herbal brightness to balance the smokiness.
- 1/4 cup fresh cilantro, finely chopped: Adds a slightly citrusy, bright note that complements the parsley.
- 3 cloves garlic, minced: Garlic provides a pungent kick that elevates the sauce’s depth.
- 1/3 cup olive oil: Creates a smooth, rich consistency and ties all the flavors together.
- 2 tablespoons red wine vinegar: Adds acidity to brighten and lift the flavors.
- 1 teaspoon smoked paprika: Enhances the smoky undertones while adding warmth.
- 1/2 teaspoon ground cumin: Provides a subtle earthiness that rounds out the spice profile.
- 1/4 teaspoon red pepper flakes (optional): For those who love a little extra heat.
- Salt and pepper, to taste: Essential for seasoning and bringing everything into balance.
How to Make Red Chimichurri Sauce Recipe
Step 1: Roast the Peppers
Start by roasting the red peppers to bring out their natural sweetness and add a smoky depth that’s essential for this sauce. If you’re using fresh peppers, preheat your oven to 400°F (200°C) and roast them for 20 to 25 minutes, turning occasionally until their skins are beautifully charred. Then, let them steam under a covered bowl for about 10 minutes—this makes peeling off the skins much easier. Once peeled and seeded, your peppers are ready to shine in the sauce.
Step 2: Prepare the Sauce Base
Into a food processor, toss the roasted red peppers, parsley, cilantro, minced garlic, olive oil, red wine vinegar, smoked paprika, ground cumin, and red pepper flakes if you’d like a spicy kick. This combination layers fresh herbs, smoky flavors, and gentle heat perfectly.
Step 3: Blend and Season
Pulse the mixture a few times until it’s blended but still textured—you want a sauce that holds a bit of bite, not a smooth puree. This texture gives it a rustic, homemade feel. Taste and season with salt and pepper to make sure every flavor sings just right.
Step 4: Serve and Enjoy
Transfer your gorgeous Red Chimichurri Sauce Recipe into a serving bowl or airtight jar. Use it right away or refrigerate it for later—the flavors actually deepen after a few hours, making leftovers even better.
How to Serve Red Chimichurri Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few red pepper flakes on top can make your Red Chimichurri Sauce Recipe look as good as it tastes. Plus, a drizzle of extra virgin olive oil right before serving adds a lovely sheen and richness that guests will notice.
Side Dishes
This sauce pairs beautifully with a wide range of dishes—from grilled steaks and roasted chicken to roasted vegetables or even crispy potatoes. It’s fantastic as a condiment alongside empanadas or incorporated into grain bowls for a zesty punch.
Creative Ways to Present
Thinking beyond the basics? Try swirling the Red Chimichurri Sauce Recipe into creamy mashed potatoes, dolloping it on avocado toast, or serving it alongside grilled shrimp skewers. Its vibrant color and bold flavor make it an exciting centerpiece for all kinds of meals.
Make Ahead and Storage
Storing Leftovers
You can store leftover Red Chimichurri Sauce Recipe in an airtight container in the refrigerator for up to a week. The flavors deepen over time, making it even more delicious the next day.
Freezing
If you want to keep it longer, pour the sauce into ice cube trays and freeze. Once frozen, transfer the cubes to a zip-top bag for convenient, portioned servings perfect for adding flavor boosts to meals anytime.
Reheating
Since this sauce is served cold or at room temperature, you don’t need to reheat it. Just thaw frozen portions in the fridge or at room temperature and give it a good stir before serving.
FAQs
Can I use jarred roasted red peppers for this recipe?
Absolutely! Using jarred roasted peppers saves time and still delivers great flavor. Just make sure to drain them well to avoid excess liquid that could thin the sauce.
Is this sauce very spicy?
The Red Chimichurri Sauce Recipe includes red pepper flakes for some heat, but it’s optional and can be adjusted to your taste. Without the flakes, it’s mostly smoky, fresh, and tangy rather than spicy.
Can I substitute herbs in this recipe?
While parsley and cilantro are traditional and offer complementary flavors, you could experiment with fresh oregano or basil for a slightly different twist. Just keep the herb amounts similar for balanced flavor.
How long does the sauce keep fresh?
Stored properly in the refrigerator, this sauce stays fresh and tasty for about 5 to 7 days. The flavors continue to meld, so it actually improves after resting a bit.
What dishes go best with Red Chimichurri Sauce Recipe?
This sauce is incredibly versatile—serve it with grilled meats like steak or chicken, roasted vegetables, seafood, or as a dipping sauce for bread. It’s also fantastic drizzled over tacos or mixed into grain bowls.
Final Thoughts
This Red Chimichurri Sauce Recipe is one of those vibrant, fresh, and smoky sauces that quickly becomes a kitchen staple no matter your cooking style. Once you try it, you’ll be reaching for it again and again to brighten up your meals with its bold flavors and stunning color. Give it a go—you won’t be disappointed!
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Red Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Argentinian
- Diet: Gluten Free
Description
This vibrant Red Chimichurri Sauce is a flavorful and fresh condiment made with roasted red peppers, fresh herbs, garlic, and spices. Perfect for adding a smoky, tangy kick to grilled meats, vegetables, or as a zesty dip, this sauce brings a delightful twist on traditional chimichurri with its rich red color and balanced seasoning.
Ingredients
Red Peppers
- 2 large roasted red peppers (store-bought or homemade)
Herbs and Aromatics
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
Liquids and Oils
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
Spices
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Roast the red peppers on a baking sheet for 20-25 minutes, turning occasionally until the skins are charred. Place the hot peppers into a covered bowl and let them steam for 10 minutes. After steaming, peel off the skins and remove all the seeds to prepare for blending.
- Prepare the Sauce: In a food processor, add the peeled roasted red peppers, finely chopped parsley, cilantro, minced garlic, olive oil, and red wine vinegar. Then add the smoked paprika, ground cumin, and red pepper flakes if you like a bit of heat.
- Blend and Season: Pulse the ingredients until the mixture is well combined but still retains some texture for a pleasant mouthfeel. Taste the chimichurri and season with salt and pepper according to your preference.
- Serve: Transfer the sauce into a serving bowl or jar. Use it immediately or refrigerate for up to one week. This versatile sauce pairs wonderfully with grilled vegetables, meats, or as a flavorful dip for crusty bread.
Notes
- For convenience, you can use store-bought roasted red peppers to save time.
- If you prefer a smoother sauce, blend the chimichurri longer until fully puréed.
- Adjust the amount of red pepper flakes to control the spice level.
- Store in an airtight container in the refrigerator for up to 7 days.
- This sauce is a great make-ahead option and flavors intensify when left overnight.
