If you’re looking to add a vibrant, flavorful kick to your meals, this Red Chimichurri Sauce Recipe is about to become your new go-to. This sauce bursts with the smoky sweetness of roasted red peppers, complemented by fresh herbs and just the right hint of spice. Whether you’re drizzling it over grilled meats or using it as a dip, this sauce transforms everyday dishes into something unforgettable. It’s fresh, versatile, and incredibly simple to make — trust me, once you try this Red Chimichurri Sauce Recipe, you’ll wonder how you ever cooked without it.
Ingredients You’ll Need
These ingredients are straightforward, but each plays a crucial role in delivering that perfect balance of flavor, color, and texture. From the roasted red peppers that provide a smoky sweetness to the fresh herbs that add brightness, this combination is simple yet essential.
- 2 large roasted red peppers: These bring a natural sweetness and vibrant color; roasting intensifies their flavor beautifully.
- 1/2 cup fresh parsley, finely chopped: Adds a fresh, slightly peppery note and lovely green flecks.
- 1/4 cup fresh cilantro, finely chopped: Bright and citrusy, it lifts the sauce with a herbaceous zing.
- 3 cloves garlic, minced: Provides a pungent, aromatic backbone that ties everything together.
- 1/3 cup olive oil: Creates a smooth, silky texture and carries the flavors.
- 2 tablespoons red wine vinegar: Adds acidity and brightness to balance the richness.
- 1 teaspoon smoked paprika: Introduces a deep smoky flavor that complements the roasted peppers.
- 1/2 teaspoon ground cumin: Gives an earthy warmth that adds subtle complexity.
- 1/4 teaspoon red pepper flakes (optional): For those who like a little heat, this adds a gentle kick.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the flavors.
How to Make Red Chimichurri Sauce Recipe
Step 1: Roast the Peppers
Start by roasting your red peppers to bring out their natural sweetness and smokiness. If you’re using fresh peppers, preheat the oven to 400°F (200°C) and roast them for about 20 to 25 minutes, turning occasionally until the skins are nicely charred. Then, place them in a covered bowl to steam for 10 minutes—this makes peeling the skins easier. Once cool, remove the skins and seeds, which will make your sauce silky smooth without any bitterness.
Step 2: Prepare the Sauce
Next, gather all your ingredients and toss them into a food processor. Combining the roasted red peppers, parsley, cilantro, garlic, olive oil, red wine vinegar, smoked paprika, cumin, and red pepper flakes all at once means the flavors will meld beautifully. This step is where the magic happens; you can almost smell the layers of aroma coming together.
Step 3: Blend and Season
Pulse the mixture just enough to blend but still maintain a bit of texture—nobody wants a completely smooth sauce here. The texture is part of what makes this Red Chimichurri Sauce Recipe so satisfying. Taste your creation and add salt and pepper until it’s perfectly balanced for your palate.
Step 4: Serve
Finally, transfer your sauce to a cute serving jar or bowl. You can use it immediately or store it in the fridge for up to a week. This Red Chimichurri Sauce Recipe is the perfect companion to grilled veggies, meats, or even crusty bread for dipping. So good, you’ll want to keep it on hand all the time!
How to Serve Red Chimichurri Sauce Recipe
Garnishes
A sprinkle of fresh parsley or a few whole smoked paprika flakes on top adds a pop of color and a hint of the flavors inside. A drizzle of extra olive oil over the sauce just before serving can make it shine and feel indulgent.
Side Dishes
This sauce pairs beautifully with grilled steak, roasted chicken, or even as a zesty topping on roasted potatoes. It also amps up the flavor of simple roasted vegetables or fresh salads. Keep it handy to add a layer of flavor wherever you need a burst of excitement!
Creative Ways to Present
Why not use this Red Chimichurri Sauce Recipe as a spread on sandwiches or wraps? It’s fantastic as a marinade base too. You could even swirl it into creamy dips or dressings to add a smoky, herby flair. The possibilities are endless once you get creative with it!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Red Chimichurri Sauce in an airtight container in the refrigerator, where it will stay fresh for up to one week. The flavors actually deepen over time, making leftovers just as delicious as freshly made.
Freezing
If you want to keep the sauce longer, freezing is a great option. Portion it into small containers or ice cube trays for easy thawing. When frozen, it should hold well for up to three months without any loss of flavor.
Reheating
This sauce is best served chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it a little warmer, gently bring it to room temperature or lightly warm it on the stove, but avoid overheating to preserve its fresh, vibrant flavor.
FAQs
Can I use jarred roasted red peppers?
Absolutely! Jarred roasted red peppers are a convenient shortcut and work wonderfully in this Red Chimichurri Sauce Recipe. Just be sure to drain them well to avoid excess moisture in your sauce.
How spicy is this sauce?
The recipe includes red pepper flakes for optional heat, so you can control the spiciness to your taste. Without them, the sauce is more smoky and sweet with a gentle background warmth from the cumin and paprika.
Can I substitute herbs?
Parsley and cilantro are the stars here, delivering fresh and bright flavors. If you’re not a fan of cilantro, you can increase the parsley or try adding fresh oregano for a slightly different but delicious twist.
Is this sauce vegan and gluten-free?
Yes, the Red Chimichurri Sauce Recipe is naturally vegan and gluten-free, making it a great option for various diets. It’s just fresh herbs, vegetables, and spices blended with olive oil and vinegar.
How long does it keep in the fridge?
You can store the sauce in an airtight container in the fridge for up to one week. Just give it a quick stir before serving if separation occurs.
Final Thoughts
This Red Chimichurri Sauce Recipe is a game changer for anyone craving fresh, bold flavors with minimal effort. It’s vibrant, versatile, and ridiculously tasty, perfect for brightening up just about any dish. I can’t wait for you to try it and see how this little jar of goodness transforms your meals — once you start using it, it will quickly become a pantry staple you rely on again and again!
Print
Red Chimichurri Sauce Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This vibrant Red Chimichurri Sauce features smoky roasted red peppers blended with fresh parsley, cilantro, garlic, and a kick of smoked paprika and cumin. Perfect as a condiment for grilled meats, vegetables, or as a zesty dip, this sauce combines bright acidity with herbaceous freshness for a versatile and flavorful addition to any meal.
Ingredients
Red Peppers
- 2 large roasted red peppers (store-bought or homemade)
Herbs & Aromatics
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
Liquids & Spices
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Instructions
- Roast the Peppers: If using fresh red peppers, preheat your oven to 400°F (200°C). Roast the peppers for 20-25 minutes, turning occasionally until their skins are charred evenly. Place the roasted peppers in a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes to loosen the skins. Peel off the skins carefully and remove seeds.
- Prepare the Sauce: In a food processor, combine the roasted red peppers, finely chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, smoked paprika, ground cumin, and red pepper flakes if you desire a bit of heat.
- Blend and Season: Pulse the mixture a few times until it’s blended yet still has some texture, avoiding making it completely smooth. Taste the sauce and season with salt and freshly ground black pepper as needed to balance the flavors.
- Serve: Transfer the chimichurri sauce to a serving bowl or glass jar. Use immediately with grilled vegetables, meats, or as a flavorful dip for crusty bread. The sauce can be refrigerated for up to one week in an airtight container.
Notes
- You can use store-bought jarred roasted red peppers for convenience if you want to skip roasting.
- Adjust the red pepper flakes quantity to suit your preferred spice level or omit for a milder sauce.
- Letting the roasted peppers steam after roasting makes peeling the skins much easier.
- This chimichurri sauce keeps well refrigerated for up to one week; bring to room temperature before serving.
- Great accompaniment for grilled meats, roasted vegetables, or as a dipping sauce for bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Argentinian
