Featuring red chimichurri sauce
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Red Chimichurri Sauce – Smoky and Spicy

Unleash the bold flavors of Red Chimichurri—roasted red peppers, smoky chipotles, savory garlic, and fresh herbs. This sauce packs a punch, perfect for slathering over grilled steak for a fiery, unforgettable bite.

Red chimichurri sauce has red bell peppers, chipotle, and fresh herbs.

Red Chimichurri vs. Green Chimichurri

Chimichurri is one of the most recognized sauces in the world of grilling. Hailing from Argentina, this sauce has many different variations when it comes to a recipe.

Green chimichurri is the traditional variant, known for its bitter and tangy profile. Made primarily with fresh parsley, crushed garlic, red wine vinegar, and olive oil, this zesty sauce is the perfect match for most grilled meats.

On the other hand, Red chimichurri introduces roasted red peppers and chipotles for a smokier, richer flavor. Also adding smoked paprika and red pepper flakes intensifies the flavor, pairing well with more advanced flavors such as smoked lamb, spiced pork, or sweet potatoes.

Key ingredients for red chimichurri sauce.

Key Ingredients

There are some unique ingredients in this recipe which differ from the traditional chimichurri sauce:

  • Roasted Red Bell Pepper: These add a smoky sweetness that forms the base of the sauce.
  • Flat-Leaf Parsley: Fresh and vibrant, it brings a bright, bitter note. Do not use curly parsley.
  • Cilantro: Paired with parsley it adds a burst of freshness and a hint of citrusy flavor.
  • Dried Mexican Oregano: Provides a subtle earthy and savory flavor, tying in with the chipotle and roasted pepper.
  • Chipotles in Adobo: Use canned chipotles, which add heat and smoke flavors.
  • Smoked Paprika: Enhances the smoky depth, complementing the roasted peppers. Sweet paprika can be used as a substitute if not available.
  • Red Pepper Flakes: Add extra for a spicy kick.
  • Shallot: Adds a mild onion flavor that pairs with the fresh garlic.
  • Garlic: Brings a pungent, savory depth to the sauce.
  • Red Wine Vinegar: Adds acidity to balance the rich, smoky flavors.
  • Extra Virgin Olive Oil: Smooths out the sauce, adding a luscious mouthfeel. High quality oil is recommended for this recipe.
  • Salt & Pepper: Coarse works best, adding a little extra texture and punch.

One of the key ingredients is a roasted red bell pepper. Freshly diced bell pepper will have a very crisp texture, overshadowing the other ingredients. You may use jarred roasted red bell peppers instead of roasting your own.

Mix all of the ingredients together for the chimichurri sauce and let it rest.

How to Prepare Red Chimichurri

  1. Roast the Bell Pepper: Char the red bell pepper over a grill or in the broiler. Grill until the skin is charred and blistered, turning occasionally for an even roast. Once the pepper is thoroughly charred, remove it and place it in a plastic bag or sealed container. This allows the pepper to steam and soften, making it easier to peel.
  2. Prepping the Ingredients: Finely dice the bell pepper along with the cilantro, parsley leaves, shallot, and chipotles in adobo and add to a large bowl, along with pressed garlic cloves.
  3. Mix and Combine: Add the red wine vinegar, Mexican oregano, paprika, and red pepper flakes. Slowly pour in the olive oil and use a fork to whisk everything together. The sauce should start to get cloudy at it emulsifiers.
  4. Finish and Rest: Taste and add coarse salt and cracked black pepper. Add just enough oil until the herbs are completely coated, but not swimming. Let it rest in the fridge for a few hours at minimum.
Red chimichurri is perfect for grilled skirt steak.

Pairing With Foods

Just like the traditional green sauce, the red chimichurri pairs with a wide variety of food coming off of the grill, or even out of the oven:

  • Grilled Meats: Perfect with steak, chicken, pork chops, and lamb.
  • Seafood: Drizzle over grilled shrimp, salmon, or scallops.
  • Vegetables: A great topping for roasted or grilled veggies like zucchini, eggplant, potatoes, and mushrooms.
  • Breakfast: Top your scrambled eggs or avocado toast with a dollop for a boost of flavor.
  • Dipping Sauce: Serve alongside crusty bread or use it as a dip for tacos, empanadas, fries, and other appetizers.

Some of our favorites to pair would be:

Use this chimichurri recipe for dips, spreads, or as a dressing.

Frequently Asked Questions

Can I use jarred roasted red peppers?

Yes, you can substitute jarred roasted red peppers if you’re short on time. Just make sure to drain them well before using. The oil isn’t a problem, as this chimichurri uses oil for the sauce.

How spicy is this red chimichurri sauce?

The heat level is moderate due to the amount of chipotles and red pepper flakes. Adjust the amount of each to your preference.

Is there a substitute for red wine vinegar?

Yes, the best substitutes would be white wine vinegar or apple cider vinegar. Avoid distilled white vinegar and any balsamic.

Can I make this sauce in advance?

Absolutely! In fact, the flavors develop and improve with time. Let it rest for at least 2-4 hours before initially serving. Make sure you store it in the fridge when not in use, and let it come to room temperature before serving.


Thank You For Trying Our Recipe!

We’re here to bring people together with bold flavors, using spice and flames to ignite the food and friendships.

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Featuring red chimichurri sauce

Red Chimichurri Sauce Recipe

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Unleash the bold flavors of Red Chimichurri—roasted red peppers, smoky chipotles, savory garlic, and fresh herbs. This sauce packs a punch, perfect for slathering over grilled steak for a fiery, unforgettable bite.

  • Total Time: 10 minutes
  • Yield: About 2 cups 1x

Ingredients

Scale
  • 1 red bell pepper
  • 1 cup chopped flat-leaf parsley

  • ½ cup chopped cilantro

  • 1 tablespoon dried Mexican oregano

  • 1 tablespoon finely diced chipotles in adobo

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon red pepper flakes

  • 2 tablespoons minced shallot

  • 4 cloves garlic, minced

  • 2 tablespoons red wine vinegar

  • 1/2 cup extra virgin olive oil

  • ½ teaspoon kosher salt, more to taste

  • ½ teaspoon black pepper

Instructions

  1. Char the red bell pepper over a grill or in the broiler. Grill until the skin is charred and blistered, turning occasionally for an even roast. Once the pepper is thoroughly charred, remove it and place it in a plastic bag or sealed container. This allows the pepper to steam and soften, making it easier to peel.
  2. Remove the skin, stems, and seeds from the bell pepper. Finely dice it along with the cilantro, parsley leaves, shallot, and chipotles in adobo and add to a large bowl, along with pressed garlic cloves.
  3. Add the red wine vinegar, Mexican oregano, paprika, and red pepper flakes. Slowly pour in the olive oil and use a fork to whisk everything together. The sauce should start to get cloudy at it emulsifiers.
  4. Taste and add coarse salt and cracked black pepper. Add just enough oil until the herbs are completely coated, but not swimming.
  5. Let it rest in the fridge for a few hours at minimum. Bring it to room temperature before serving.

Notes

  • You can use jarred roasted red bell peppers if needed, just drain the liquid first.
  • Make sure the sauce has a chance to rest for a few hours in the fridge before serving.
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Category: Sauces & Salsas
  • Method: Chopping
  • Cuisine: Condiment, Sauce, Dip
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