If you’re craving a vibrant, smoky, and deeply flavorful sauce that can elevate anything it touches, this Red Chimichurri Sauce Recipe is your new kitchen best friend. Bursting with the rich sweetness of roasted red peppers and the fresh brightness of herbs, this sauce is a perfect balance of zest and warmth. Whether you’re looking to brighten up grilled meats, roasted veggies, or simply want a standout dip, this recipe delivers a punch of color and taste that’s as easy to make as it is delicious.
Ingredients You’ll Need
Getting together the ingredients for this sauce is refreshingly simple, yet each one plays a crucial role in crafting the perfect blend of flavors and textures. From smoky paprika to fresh herbs, every element contributes to the sauce’s character and appeal.
- 2 large roasted red peppers: These bring a smoky sweetness and vibrant color that form the base of the sauce.
- 1/2 cup fresh parsley, finely chopped: Adds a bright, slightly peppery undertone that keeps the sauce fresh and lively.
- 1/4 cup fresh cilantro, finely chopped: Offers a citrusy, slightly tangy flavor to balance the smoky peppers.
- 3 cloves garlic, minced: For that irresistible punch of aromatic depth and bite.
- 1/3 cup olive oil: Provides smooth richness and helps emulsify the sauce.
- 2 tablespoons red wine vinegar: Introduces acidity to brighten and lift every bite.
- 1 teaspoon smoked paprika: Enhances the smoky flavor and adds a subtle warmth.
- 1/2 teaspoon ground cumin: Grounds the sauce with a mild earthiness.
- 1/4 teaspoon red pepper flakes (optional): A hint of heat that wakes up the palate without overpowering.
- Salt and pepper, to taste: Essential seasonings to perfect the balance of flavors.
How to Make Red Chimichurri Sauce Recipe
Step 1: Roast the Peppers
Start by roasting the peppers if you’re using fresh ones. Preheat your oven to 400°F (200°C) and place the peppers directly on the rack or a baking tray. Roast for 20-25 minutes, turning every so often until the skins are beautifully charred. Once done, transfer them to a bowl and cover it — this steams the peppers and loosens their skins so you can peel them off effortlessly. Removing the seeds is essential for a smooth sauce without any bitterness.
Step 2: Combine the Ingredients
Next, gather all your prepared ingredients into a food processor. Add the roasted red peppers, chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, smoked paprika, cumin, and red pepper flakes if you like a little heat. This combination is where the magic begins, so make sure everything is fresh and ready to mingle.
Step 3: Blend and Season
Pulse the mixture a few times, giving it just enough blend to combine but still keep some texture — you want it to be lively, not pasty. Taste it at this stage and adjust with salt and pepper to bring out the fullest flavors. The sauce should be balanced; smoky, tangy, and herbaceous with just a touch of spice.
Step 4: Serve or Store
Once your Red Chimichurri Sauce Recipe is looking gorgeous, transfer it into a bowl or jar. You can use it right away to brighten up your dishes or pop it in the fridge where it will keep beautifully for up to a week, melding even more flavors as it rests.
How to Serve Red Chimichurri Sauce Recipe
Garnishes
This sauce shines with a sprinkle of fresh herbs on top, like extra chopped parsley or cilantro, to boost its fresh, green notes. A light drizzle of good quality olive oil over the sauce just before serving adds a luscious finish that invites dipping.
Side Dishes
Think grilled or roasted veggies, tender cuts of steak or chicken, or even crispy roasted potatoes. This Red Chimichurri Sauce Recipe also pairs wonderfully with grilled seafood or oven-roasted cauliflower, making it a versatile sidekick to countless meals.
Creative Ways to Present
Get creative and use this sauce as a vibrant spread for sandwiches or wraps, or as a zesty topping for burgers. You can also transform it into a bold salad dressing by whisking in a bit more vinegar or lemon juice. The smoky red color also makes it a stunning dip for artisan bread or vegetable sticks at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Red Chimichurri Sauce Recipe keeps very well in an airtight container in the refrigerator for up to one week. Flavors will deepen over time, so it’s often even better the next day.
Freezing
If you want to keep your sauce longer, freezing is an option. Pour the sauce into ice cube trays and freeze, then transfer the cubes to a freezer-safe bag. Thaw in the fridge overnight before using, and give it a good stir.
Reheating
Since chimichurri is typically served cold or at room temperature, reheating isn’t necessary. However, if you want to warm it slightly, do so gently on the stovetop or in the microwave for a few seconds, stirring well before serving.
FAQs
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! Using jarred roasted red peppers saves time and still delivers great flavor, just be sure to drain them well to avoid excess liquid in your sauce.
Is cilantro necessary in the Red Chimichurri Sauce Recipe?
Cilantro adds a zesty brightness, but if you’re not a fan, you can substitute with more parsley or fresh oregano for a slightly different twist.
How spicy is this Red Chimichurri Sauce Recipe?
The spice level is mild by default, thanks to optional red pepper flakes. You can adjust the heat to your preference, or skip the flakes entirely for a milder sauce.
Can this sauce be made vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, making it a safe and delicious option for many dietary needs.
What dishes pair best with Red Chimichurri Sauce Recipe?
It’s classic with grilled meats like steak or chicken, fantastic on roasted vegetables, and equally delicious as a dip with crusty bread or crispy fries.
Final Thoughts
There’s something truly special about a sauce that’s both simple and bursting with flavor, and this Red Chimichurri Sauce Recipe hits that mark perfectly. I encourage you to give it a try — it’s quick to whip up, keeps well, and adds a delicious splash of color and zest to so many meals. Once you make it, you’ll find yourself reaching for it time and time again, just like a beloved secret ingredient.
Print
Red Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Roasting
- Cuisine: Argentinian
- Diet: Gluten Free
Description
A vibrant and flavorful Red Chimichurri Sauce made with roasted red peppers, fresh herbs, and smoky spices. Perfect as a condiment for grilled meats, vegetables, or as a zesty dip for crusty bread. This sauce brings a delightful blend of smoky, tangy, and fresh flavors to any dish.
Ingredients
Main Ingredients
- 2 large roasted red peppers (store-bought or homemade)
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 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: Preheat your oven to 400°F (200°C). Roast the fresh red peppers for 20-25 minutes, turning occasionally until the skins are charred. Place them in a bowl, cover, and allow them to steam for 10 minutes. Then peel off the skins and remove the seeds carefully.
- Prepare the Sauce: In a food processor, combine the roasted red peppers, parsley, cilantro, garlic, olive oil, red wine vinegar, smoked paprika, cumin, and red pepper flakes if using. This mixture forms the base of your chimichurri.
- Blend and Season: Pulse the mixture until it is blended but still retains a slightly textured consistency. Taste the sauce and adjust the seasoning by adding salt and pepper according to your preference.
- Serve: Transfer the chimichurri sauce into a serving bowl or jar. You can use it immediately or refrigerate it for up to one week. Serve with grilled vegetables, meats, or as a flavorful dip alongside crusty bread.
Notes
- For best flavor, roast your own red peppers, but store-bought roasted peppers can be used for convenience.
- The sauce can be made ahead and stored in the refrigerator for up to one week.
- Adjust the amount of red pepper flakes to control the heat level according to your taste.
- If you prefer a smoother texture, blend the sauce longer but avoid making it completely smooth to retain some texture.
- This sauce pairs wonderfully with grilled steak, chicken, vegetables, or as a sandwich spread.
