If you’ve had authentic chimichurri and want to try something a little different, this is it! This blog is all about how to make red chimichurri; get ready to take your taste-buds on a flavor-filled adventure.
This red chimichurri adds a punch of flavor and a beautiful color to your plate. If you’re looking to impress with both taste and presentation, this is the secret weapon you’ve been missing, especially for churrasco steak!
What Is Red Chimichurri?
Chimichurri is a traditional Argentinian sauce that adds a burst of freshness and herbaceous goodness to any grilled meat. The classic green chimichurri, made with parsley, garlic, vinegar, and oil, is already a winner.
But guys, this red chimichurri is a must have. Serve them side by side for family and guests to sample. It’s like the green version’s cool and subtly spicy cousin!
What’s In Red Chimichurri Sauce?
- 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.
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.
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