If you’ve already made my chimichurri sauce and you’re ready to take things up a notch, this is your next move.
Red chimichurri, or chimichurri rojo, starts with the same fresh herb foundation as the green version but adds roasted red peppers and smoked paprika for a deeper, smokier, slightly sweet flavor profile. It’s a completely different experience on the plate and honestly one of the most underrated sauces you’ve never heard of.
My favorite way to serve it: make both versions on the same night and put them side by side. Let your guests choose their adventure. Nobody ever picks just one.
What Is Red Chimichurri?
Chimichurri is a traditional Argentinian condiment built on fresh parsley, garlic, olive oil, and red wine vinegar. The green version is the classic, but chimichurri rojo has been part of Argentine grilling culture just as long.
The red version gets its color and depth from roasted red peppers, and depending on the recipe, smoked paprika and chili flakes for heat.
This isn’t a spicy sauce, it’s a bold one. The roasted peppers bring a sweetness that balances the acidity of the vinegar, and the smoked paprika ties the whole thing back to the grill. If you’ve only ever had green chimichurri, this is going to surprise you.
What’s In Red Chimichurri Sauce?
Here’s what makes this version work, and why each ingredient earns its spot:
- Roasted Red Peppers: These sweet and smoky peppers add a rich depth to the sauce, complementing any grilled meat. These can be substituted with piquillo peppers, they’re found right next to each other at the grocery store. You can also get them on Amazon, but they’re likely cheaper at the grocery store.
- Smoked Paprika: Smoked paprika is different than “sweet” paprika (which doesn’t add much flavor.) Smoked paprika infuses the chimichurri with a hint of smokiness that’s perfect for this sauce.
- Fresh Parsley: This vibrant herb brings a brightness and a burst of freshness to the sauce.
- Fresh Lemon Juice: The fresh squeezed lemon juice really brightens up the sauce, and is the perfect dance partner to the sweetness and smokiness of the peppers.
Can Chimichurri Be Stored?
Red Chimichurri stores better than traditional chimichurri. Traditional chimi will still taste great but will lose its vibrant color after only a few hours.
Red chimichurri will hold its red color for longer and can be stored in the fridge for a week or longer. For best results, put it in a plastic zip top bag, and remove all the air from the bag before sealing it.
What To Serve Red Chimichurri With
Honestly the list is long. The obvious starting point is churrasco steak, where red and green chimichurri together is basically the whole point of the dish. It’s also killer on a grilled NY strip or any cut where you want a sauce with some body to it.
Choripán is another natural fit. Most people default to green chimichurri on choripán, but the red version is a serious player when you want something a little different. The smokiness of the sauce against the char on the sausage is a combination worth trying.
It also works great on grilled chicken kabobs as a finishing sauce, on grilled lamb, roasted fish, and even as a spread on grilled toast points before you pile on whatever else you’re serving.
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Tips For Making Red Chimichurri
- Pulse herbs, garlic, and shallot first, then add the peppers so they don’t turn to mush.
- Skip adding liquid ingredients to the food processor – add them after to preserve the sauce’s texture and color.
- Roast your own red bell peppers if time allows for deeper flavor, but jarred roasted peppers work in a pinch.
How to Make Red Chimichurri
Prep Time: 10 mins. | Cook Time: N/A | Serves: 12
Ingredients
1 cup packed fresh parsley
3 cloves of garlic, peeled
¼ cup fresh oregano
1 medium shallot
24 oz. roasted red peppers, drained
2 tsp kosher salt
2 tsp smoked paprika
½ tsp crushed red pepper flakes
¼ tsp black pepper
½ cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp fresh lemon juice
Step 1: Place the parsley, garlic, oregano, and shallot in a food processor and pulse till roughly chopped.
Step 2: Add the red peppers and remaining dry ingredients and pulse till a chopped (but not minced) consistency. Transfer the ingredients to a mixing bowl.
Step 3: Add in the olive oil, lemon juice, and vinegar. Fold the ingredients together and add additional kosher salt as desired.
Step 4: Transfer to a serving bowl and serve fresh with steak, chicken, pork, fish, lamb, or even on grilled toast points.
Red Chimichurri FAQ
Green chimichurri is the classic Argentine version built on fresh parsley, garlic, olive oil, and red wine vinegar. Red chimichurri adds roasted red peppers and smoked paprika, which gives it a deeper, smokier, slightly sweet flavor. The texture is chunkier and the color holds better over time. Both are killer on grilled meat, just in different ways.
Yes, and it freezes better than the green version. Portion it into an ice cube tray, freeze solid, then transfer to a zip-top bag. Each cube is roughly two tablespoons, which is perfect for pulling out one at a time to use as a marinade or finishing sauce. Use within three months.
Absolutely. Jarred roasted red peppers work great here and are what this recipe is built around. If you have time to roast your own red bell peppers, the flavor is a little deeper, but the jarred version is convenient and consistently good. Just make sure to drain them well before adding to the food processor.
Not really. The crushed red pepper flakes add a mild background heat but it won’t burn you down. If you want more heat, add extra red pepper flakes or throw in a seeded Fresno pepper. If you want zero heat, skip the flakes entirely. The base sauce is sweet and smoky, not spicy.
They’re both red, pepper-based Spanish and South American sauces, but pretty different. Romesco is Spanish and typically includes almonds or other nuts, tomatoes, and sometimes bread for body. Red chimichurri is Argentine and stays true to the chimichurri herb-and-vinegar foundation with roasted peppers added. Romesco is thicker and nuttier; red chimichurri is brighter and more acidic.
Ingredients
- 1 cup fresh Italian flat leaf parsley packed
- 3 cloves garlic peeled
- ¼ cup fresh oregano
- 1 medium shallot cut in half
- 24 oz roasted red peppers drained
- 2 tsp kosher salt
- 2 tsp smoked paprika
- ½ tsp crushed red pepper flakes
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp fresh lemon juice
Instructions
- Place the parsley, garlic, oregano, and shallot in a food processor and pulse till roughly chopped.
- Add the red peppers and remaining dry ingredients and pulse till a chopped (but not minced) consistency. Transfer the ingredients to a mixing bowl.
- Add in the olive oil, vinegar, and lemon juice. Fold the ingredients together and add additional salt as desired.
- Transfer to a serving bowl and serve fresh with steak, chicken, pork, fish, lamb, or even on grilled toast points.
This has to be the most underrated sauce on the planet. I spiced it up with a little extra red pepper flakes and it was perfect for burger night.
Thanks for checking it out Jeff, so glad you liked it!
-M
I made a batch of this for some sirloins I tossed on the grill. Total game changer, I’ll be making it again.
Thanks for checking it out Allen, it’s one of my favs too!
-M