How To Make Red Chimichurri

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!

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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 the fresh herbs, garlic, and shallot before the peppers. The peppers will be mush by the time the other ingredients are chopped if you add them to the food processor at the same time.

Don’t add the liquid ingredients to the food processor. The flavor will stay the same but the texture and color will be off, trust me on this one.

If you have the time, roast your own red bell peppers. It’s extra work, but it really does add to the flavor of the sauce. If not, the jarred roasted red peppers work just fine.

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 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.