Meet my Spicy Red Chimichurri Sauce – a bold, fiery twist on the classic Argentinean green sauce. With ripe red peppers, smoky paprika, and a serious kick of chili, this sauce is my go-to for slathering on grilled steak, roasted veggies, or even eggs.
Advertisements1
What makes this version special? It's all about the vibrant red color and the deep, smoky heat that comes from charring the peppers. Plus, it comes together in just 5 minutes with a food processor – no cooking required. You'll love how it brightens up any dish with its tangy, herbaceous punch.
Why You'll Love This Recipe
About the Ingredients
1 cup (20g) fresh parsley leaves, packed
Use flat-leaf parsley for best flavor; curly works too. Buy a bunch and use the stems for flavor – they blend fine.
1/2 cup (10g) fresh cilantro leaves, packed
If you're not a cilantro fan, substitute with fresh oregano or mint for a different twist.
2 red bell peppers, roasted and peeled (about 1 cup)
Roast your own or use jarred roasted red peppers for convenience. If using jarred, drain them well.
1/4 cup (60ml) red wine vinegar
Red wine vinegar gives the classic tang; apple cider vinegar works too for a milder acidity.
1/2 cup (120ml) extra-virgin olive oil
Use good quality olive oil – it's the base of the sauce. For a lighter option, use avocado oil.
4 cloves garlic, roughly chopped
Fresh garlic is key; if you only have garlic powder, use 1 teaspoon, but fresh is better.
1-2 red chili peppers (like Fresno or red jalapeño), seeds removed for less heat
Adjust to your heat preference. For a milder sauce, use just 1; for extra kick, keep the seeds.
1 tablespoon smoked paprika
Smoked paprika adds that smoky depth; if you don't have it, use sweet paprika and a pinch of liquid smoke.
1 teaspoon dried oregano
Mexican oregano is more robust; if using Mediterranean, it's fine too.
1 teaspoon salt, plus more to taste
Sea salt or kosher salt works best. Adjust at the end.
1/2 teaspoon black pepper
Freshly ground gives the best flavor.
Tips & Tricks
Don't over-process
Pulse until finely chopped but still slightly chunky for the best texture. Over-blending turns it into a puree.
Balance the heat
If the sauce is too spicy, add a spoonful of honey or a bit more olive oil to tone it down.
Let it rest
Let the sauce sit for at least 15 minutes before serving to allow the flavors to meld.
Pro Tips
Step-by-Step Instructions
1. Prep the Ingredients
Roughly chop the parsley, cilantro, garlic, and chili peppers. If you're roasting fresh bell peppers, do that first: place them under a broiler at 450°F (230°C) for 10-15 minutes, turning occasionally, until skins are blackened. Then steam in a covered bowl for 10 minutes, peel, and seed.
2. Add to Food Processor
Place the parsley, cilantro, roasted red peppers, garlic, chili peppers, smoked paprika, oregano, salt, and black pepper in a food processor. Pulse a few times to chop everything together.
3. Add Vinegar and Oil
Pour in the red wine vinegar and olive oil. Process in short pulses until the sauce is well combined but still has some texture – you want it slightly chunky, not a smooth puree.
4. Taste and Adjust
Taste the sauce and adjust seasoning: add more salt if needed, more chili for heat, or a splash of vinegar for tang. Remember the flavors will intensify as it sits.
5. Let It Rest
Transfer the chimichurri to a bowl and let it rest at room temperature for at least 15 minutes to allow the flavors to meld. This step is key for the best taste.
6. Serve or Store
Serve immediately over grilled meats, roasted vegetables, or as a dipping sauce. Store leftovers in an airtight container in the fridge for up to a week.
Delicious Variations
Smoky Chipotle
Replace the fresh chilies with 1-2 chipotle peppers in adobo sauce for a smoky, intense heat.
Herby Green
Swap the red peppers for an extra cup of parsley and cilantro to make a classic green chimichurri with a spicy kick.
Mild & Sweet
Use only 1/2 teaspoon of chili flakes and add 1 tablespoon of honey for a sweet-heat balance that kids will love.
How to Store Spicy Red Chimichurri Sauce
Refrigerator
Store in an airtight container in the fridge for up to 1 week. The oil may solidify – just let it come to room temperature or warm slightly before using.
Freezer
Freeze in ice cube trays for up to 3 months. Transfer frozen cubes to a zip-top bag. Thaw in the fridge or at room temperature.
Reheating
No need to reheat – serve at room temperature or slightly chilled. If refrigerated, let it sit out for 15 minutes before serving.
Frequently Asked Questions
Q: What is red chimichurri sauce?
Red chimichurri is a variation of the traditional Argentinean green chimichurri, made with red peppers and often smoked paprika, giving it a reddish color and a slightly smoky, spicy flavor.
Q: How long does homemade chimichurri last?
Homemade chimichurri lasts up to 1 week in the refrigerator when stored in an airtight container. You can also freeze it for up to 3 months.
Q: Can I use dried herbs instead of fresh?
Yes, but the flavor will be less vibrant. Use about 1/3 of the amount of dried herbs as fresh, and add a little extra olive oil to compensate for the lack of moisture.
Q: What do you eat with red chimichurri?
It's perfect on grilled steak, chicken, fish, roasted vegetables, tacos, or even as a sandwich spread. You can also drizzle it over eggs or mix it into rice for a flavor boost.
I hope you love this Spicy Red Chimichurri as much as I do! It's my secret weapon for turning everyday meals into something special. Give it a try and let me know how you use it – tag me in your creations. Cook with love!
Spicy Red Chimichurri Sauce
Spicy Red Chimichurri Sauce: a vibrant, fiery condiment that transforms any grilled meat or veggie into a flavor-packed meal in minutes.
🧂 Ingredients
- 1 cup (20g) fresh parsley leaves, packed
- 1/2 cup (10g) fresh cilantro leaves, packed
- 2 red bell peppers, roasted and peeled (about 1 cup)
- 1/4 cup (60ml) red wine vinegar
- 1/2 cup (120ml) extra-virgin olive oil
- 4 cloves garlic, roughly chopped
- 1-2 red chili peppers (like Fresno or red jalapeño), seeds removed for less heat
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
📋 Instructions
- 1Prep the Ingredients — Roughly chop the parsley, cilantro, garlic, and chili peppers. If you're roasting fresh bell peppers, do that first: place them under a broiler at 450°F (230°C) for 10-15 minutes, turning occasionally, until skins are blackened. Then steam in a covered bowl for 10 minutes, peel, and seed.
- 2Add to Food Processor — Place the parsley, cilantro, roasted red peppers, garlic, chili peppers, smoked paprika, oregano, salt, and black pepper in a food processor. Pulse a few times to chop everything together.
- 3Add Vinegar and Oil — Pour in the red wine vinegar and olive oil. Process in short pulses until the sauce is well combined but still has some texture – you want it slightly chunky, not a smooth puree.
- 4Taste and Adjust — Taste the sauce and adjust seasoning: add more salt if needed, more chili for heat, or a splash of vinegar for tang. Remember the flavors will intensify as it sits.
- 5Let It Rest — Transfer the chimichurri to a bowl and let it rest at room temperature for at least 15 minutes to allow the flavors to meld. This step is key for the best taste.
- 6Serve or Store — Serve immediately over grilled meats, roasted vegetables, or as a dipping sauce. Store leftovers in an airtight container in the fridge for up to a week.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
