- March 23, 2025
- 30 Minute Meals
Red Chimichurri Sauce Recipe
A bold and smoky twist on classic chimichurri, this red chimichurri sauce recipe is packed with roasted red peppers, smoked paprika, and a kick of spice. Perfect as a marinade, drizzle, or dipping sauce for grilled meats, vegetables, and seafood.
If you love traditional chimichurri but want to switch things up, this red chimichurri sauce (chimichurri rojo) is the perfect twist! Made with roasted red peppers, fresh herbs, and a tangy mix of red wine vinegar and lemon juice, this delicious condiment adds bold flavor to grilled meats, roasted veggies, and more.
This oil-based sauce is easy to make and stores well, so you can enjoy it throughout the week. Plus, I’ll show you the best ways to roast your red bell peppers and give you expert tips for making the perfect batch every time!
Why This Recipe Works
- Bold, Smoky Flavor – Roasting the red peppers brings out their natural sweetness while adding a slight char that enhances the depth of flavor.
- Fresh Ingredients – This red version of chimichurri is packed with fresh herbs, garlic, and citrus, making it both vibrant and delicious.
- Versatile and Easy to Store – Use it as a marinade, drizzle, or dipping sauce. For longer storage, freeze it in ice cube trays and transfer it to a freezer bag!
Supplies Needed
- Mixing bowl
- Sharp knife and cutting board
- Tongs (for roasting peppers)
- Airtight container for storage
Ingredients
Main Ingredients:
- Red bell peppers – These give the sauce its signature red color and natural sweetness.
- Fresh parsley & cilantro – Classic in both the green version and this red chimichurri sauce variation.
- Garlic & yellow onion – Essential for that signature chimichurri punch.
- Jalapeño – Optional, but adds a bit of heat if you love hot peppers.
Flavor Enhancers:
- Red wine vinegar & lemon juice – These balance the richness of the olive oil with acidity.
- Dried oregano, kosher salt, and black pepper – Classic seasonings found in traditional chimichurri.
Substitutions & Variations:
- Swap red wine vinegar for white wine vinegar or lime juice for a slightly different tang.
- Use red pepper flakes if you want extra heat.
- For a milder version, skip the hot peppers altogether!
Methods for Roasting Red Peppers
There are a few ways to roast red bell peppers, and each method brings out its natural sweetness and slight smokiness.
1. Open Flame (Best for Smoky Flavor)
- Hold the pepper over a gas stove burner using tongs.
- Rotate it until all sides are blackened.
- Place in a bowl, cover with plastic wrap and let steam for 10 minutes before peeling.
2. Broiler Method (Great for Large Batches)
- Cut the peppers in half and remove the seeds.
- Place them skin-side up on a baking sheet and broil on high until the skins blister.
- Let them steam in a covered bowl, then peel.
3. Oven Roasting (Easiest Method)
- Place whole peppers on a baking sheet and roast at 450°F for 25-30 minutes, turning occasionally.
- Steam, peel, and use as needed.
How to Make Red Chimichurri Sauce
Step 1: Roast the Bell Peppers
If you haven’t already, roast your red bell peppers using one of the methods above. Peel off the charred skin and remove the seeds.
Step 2: Chop the Ingredients
Finely chop the roasted red peppers, garlic, onion, jalapeño, parsley, and cilantro. If using a mini food processor, pulse until finely chopped but not pureed.
Step 3: Mix the Sauce
In a bowl, combine the chopped ingredients with olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper. Stir well.
Step 4: Let It Rest
For the best flavor, let the sauce sit for 15 minutes at room temperature before serving.
Step 5: Store It
- Keep it in an airtight container in the fridge for up to a week.
- If the olive oil solidifies, let it sit at room temperature for 15-20 minutes before stirring.
- For longer storage, freeze in ice cube trays, then transfer to a freezer bag.
Expert Tips
- Use high-quality olive oil – This is an oil-based sauce, so a good olive oil makes a big difference.
- Balance the flavors – If your sauce tastes too acidic, add a little more olive oil. If it needs brightness, a bit more lime juice or vinegar can help.
- Make it spicier – Add red pepper flakes or a hotter chili for an extra kick!
What to Serve It With
This red chimichurri sauce pairs well with just about anything! Here are some of my favorite ways to use it:
- Grilled meats – This is amazing over any style of steak (I love it on smoked tri tip, reverse seared picahna, or with a tomahawk steak), smoked chicken thighs, or with a rack of lamb.
- Seafood – Drizzle over grilled shrimp or my air fried salmon for a bold twist.
- Roasted or grilled vegetables – Try it on grilled eggplant, mushrooms, or with potatoes.
- Bread & dips – Serve with crusty bread or mix it into hummus for extra flavor.
- Sandwiches & tacos – Use it as a spread on sandwiches or tacos for a zesty bite! I love it loaded up on these tri tip sliders.
More Recipes To Try
Red Chimichurri Sauce Recipe
Ingredients
- 2 Red Peppers
- 1/2 cup Cilantro
- 1/2 cup Parsley I like Flat Leaf
- 2-3 Garlic Cloves minced
- 1/4 cup Minced Yellow Onion
- 1 Jalapeno minced (optional)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Dried Oregano
- 1/2 Lemon juiced
- 2 tbsp Red Wine Vinegar
- 3/4 cup Olive Oil
Instructions
Roast the Bell Pepper:
- If not using pre-roasted peppers, place a red bell pepper over an open flame or under the broiler, turning until charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel and remove the seeds and stems.
Assemble the Chimichurri
- With a sharp knife, finely chop the roasted red bell pepper, mince the garlic, jalapeno, parsley, and cilantro.
- Stir in the olive oil, vinegar, lemon juice, smoked paprika, cumin, oregano, salt, and black pepper until combined.
- Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld. Store in an airtight container in the fridge for up to a week.