Red Chimichurri Sauce: Fresh Herb Condiment
Vibrant chimichurri rojo balances charred red peppers, peppery herbs, and vinegar for a punchy condiment. Cilantro and parsley anchor the flavor while garlic, shallot, and red pepper flakes add depth and heat. Serve alongside grilled meats, roasted vegetables, or crusty bread. This version emphasizes the red pepper base, offering a slightly sweet undertone compared to traditional green chimichurri.
Ingredients
- 1 red bell pepper, seeded and choppedroasted red peppers from jar1:1convenience
Use drained jarred roasted peppers for deeper flavor without fresh prep
Full guide → - 1 shallot, chopped
- 4 cloves garlic, chopped
- ½ bunch fresh cilantro
- ½ bunch fresh parsley
- ⅓ cup red wine vinegarwhite wine vinegar or sherry vinegar1:1substitution
Similar acidity; white wine vinegar is milder, sherry adds sweetness
Full guide → - ½ lemon, juiced
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- ⅓ cup olive oil
Instructions
- 1
Pulse red bell pepper, shallot, garlic, cilantro, parsley, red wine vinegar, lemon juice, red pepper flakes, paprika, oregano, salt, and pepper in food processor on low until combined.
- 2
Increase speed to high and drizzle olive oil into mixture while processing until paste-like consistency forms.
- 3
Transfer to serving vessel or storage container.
Tips
Pulse herbs briefly to preserve fresh flavor and texture; overprocessing dulls color and creates bitterness.
Make chimichurri hours ahead so flavors meld, but add olive oil just before serving to prevent separation.
Taste after processing and adjust salt, vinegar, or pepper flakes to balance acidity and heat.
Good to Know
Refrigerate in airtight glass container up to 5 days. Oil may separate; stir before serving. Freeze in ice cube trays up to 3 months.
Prepare through step 1 up to 2 hours ahead. Add oil just before serving to prevent oxidation and separation.
Serve at room temperature alongside grilled steak, chicken, fish, or roasted vegetables. Dollop on crusty bread or use as marinade base.
Common Mistakes
Overprocess to avoid bitter, dull-colored paste that loses fresh herb character
Don't add oil before pulsing herbs to avoid oxidized, dark chimichurri
Substitutions
Use drained jarred roasted peppers for deeper flavor without fresh prep
Full guide →Similar acidity; white wine vinegar is milder, sherry adds sweetness
Full guide →Reduces cilantro-forward profile to flat-leaf parsley only
FAQ
Can I make chimichurri without a food processor?
Yes. Mince all ingredients finely by hand with a sharp knife, then whisk with vinegar, lemon juice, and oil. Hand-chopped versions have chunkier texture and slightly brighter flavor.
What if my chimichurri is too thick?
Whisk in olive oil or lemon juice one tablespoon at a time until desired consistency. Too thin: refrigerate to thicken slightly, or stir in minced fresh herbs.
How long does chimichurri keep in the fridge?
Refrigerated in airtight container, 4-5 days maximum. Color and flavor fade after day 3. Freeze cubes up to 3 months; thaw in refrigerator before use.