This chimichurri rojo, or red chimichurri, is a vibrant twist on the classic green sauce. The recipe combines roasted red bell peppers, tangy vinegar, and a hint of smokiness, creating a savory condiment perfect for grilled meats and more.
Chimichurri rojo, also known as red chimichurri, is a condiment made of red bell peppers, paprika, parsley or cilantro, garlic, vinegar, and lemon juice. Its taste is smoky, tangy, and slightly sweet, with a strong herbaceous hint.
Red chimichurri is a variation of the traditional green chimichurri. The main difference between the recipes lies in their color. The fabulous color comes from the addition of red ingredients like red bell peppers and paprika.
Just like the classic condiment, this version is irresistibly delicious! It goes well with grilled flank steak, grilled chicken, and even vegetables. It adds a burst of flavor and a pop of color to any dish, making it a favorite crowd-pleaser.
- Bell peppers: Red bell peppers are the star of chimichurri rojo. You use canned or fresh.
- Olive oil: Use good quality olive oil.
- Fresh parsley: This adds a fresh herbaceous flavor to the sauce, you can substitute it with cilantro or add a combination of both.
- Paprika: For color and a wonderful smoky touch. Use smoked paprika or choose hot paprika if you want your chimichurri rojo to be spicier.
- Garlic: I used 6 small garlic cloves.
- Chili pepper flakes: For spiciness, start with half a teaspoon and adjust with more if needed.
- Lemon: Use freshly squeezed lemon juice for the best flavor.
- Vinegar: You can use white vinegar, red wine vinegar, or cider vinegar.
- Salt & black pepper: For basic seasoning.
How To Make Chimichurri Rojo
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
In a food processor or blender, add the red bell pepper, parsley, peeled garlic, paprika, chili flakes, freshly cracked pepper, and a good pinch of salt.
Pour the lemon juice and vinegar, then pulse or blend the ingredients until it becomes a chunky mixture.
Scrap the sides of the bowl and keep working the mixture in small intervals until it has your desired texture.
Transfer the mixture to a bowl and mix in the olive oil. Adjust salt and pepper to taste if needed.
Allow it to sit at room temperature for at least 30 minutes before consuming it. This resting time helps the flavors to meld together.
- I used canned fire-roasted peppers, but you can actually roast red bell peppers over an open flame, in the oven, or on a grill until the skin is blistered and charred, then use them in this recipe.
- If you don’t want your condiment to become a smooth sauce, add the oil only after the ingredients are blended, so the oil won’t emulsify.
- Adjust the amount of red pepper flakes and vinegar to suit your preference. Taste the condiment as you go and make sure it has the right level of tanginess and spiciness.
- Decide on your desired consistency—whether you prefer a chunky or smooth sauce. Adjust the blending time accordingly to achieve the texture you like.
Ways to Serve Red Chimichurri
Red chimichurri pairs wonderfully with grilled or roasted meats, such as beef, chicken, or lamb. It also complements roasted vegetables and can be used as a dip, topping, or dressing for various dishes.
Here are my favorite dishes to pair this delicious condiment with…
- Brochetas de pollo (chicken skewers).
- Torta de jamón (ham sandwich).
- Potato tacos.
- Tomato bruschetta.
Chimichurri can be made in advance for your cookouts or just as a handy condiment to have for busy days. Also, making it in advance allows the flavors to meld together, enhancing its taste and making it more delicious.
Transfer it to an airtight container or a glass jar with a tight-fitting lid. Store in the refrigerator for up to a week. Before serving, allow the condiment to sit at room temperature for 15-20 minutes to restore and enhance the overall taste.
Can chimichurri be frozen?
Yes, chimichurri rojo can be frozen to extend its shelf life, it last up to 3-4 months in the freezer.
Just divide the condiment into smaller portions, based on your usage needs. You can use ice cube trays, resealable bags, or small airtight containers. Remember to add a label with the preparation date to keep track of freshness.
When you want to eat the chimichurri rojo, transfer the desired portion to the refrigerator and let it thaw overnight.
Where does red chimichurri come from?
Red chimichurri, as a variation of the traditional green chimichurri from Argentina, likely emerged from culinary experimentation and the desire to add additional flavors and colors to the original recipe.
Can chimichurri go bad?
Yes, chimichurri can go bad if it’s left sitting at room temperature for too long. The main factors that can cause the sauce to spoil are the presence of fresh ingredients, such as herbs, garlic, and lemon. So keep always the container in the fridge and ensure the mixture is slightly covered with oil.
Have you tried this delicious & authentic chimichurri rojo recipe? —Did it satisfy your cravings or leave you wanting more? Leave a comment and rate the recipe below! We value your feedback and would love to know how our recipes have inspired your culinary adventures.
- food processor (or blender)
- 1 ½ cups roasted red bell peppers
- 3 teaspoons smoked paprika
- ½ cup olive oil
- ½ cup parsley (measured by packing it in a cup)
- 1 ½ Tablespoons white vinegar
- ¼ cup lemon juice
- 5-6 cloves garlic
- ½ teaspoon chili pepper flakes (read notes)
- salt & pepper (to taste)
- Place all ingredients, besides olive oil, in a food processor or blender.
- Pulse until your desired texture. If you'd prefer a chunky texture, pulse just a few times. If you want a more paste-like consistency, make sure to blend longer and scrap the sides of the blender with a spatula.
- Adjust salt and pepper to taste.
- Transfer the red chimichurri to a bowl and let it sit for 30 minutes before serving.
- Adjust the amount of red pepper flakes, lemon juice, and vinegar to suit your preference. Taste the condiment as you go and make sure it has the right level of tanginess and spiciness.
- You can roast red bell peppers over an open flame, in the oven, or on a grill until the skin is blistered and charred, then use them in this recipe instead of canned peppers.
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