Red Chimichurri Sauce

A refined Red Chimichurri Sauce elevates bright, herbaceous chimichurri with roasted red pepper and a whisper of smoked paprika. This glossy, ruby-green condiment balances acidity and oil for a silkily textured finish that complements grilled meats and roasted vegetables alike. For further ideas on sauce finishing and spice layering, see this guide to sauce techniques: How do you spice up Alfredo sauce?

Why Make This Recipe

• Effortless Yet Elegant: A simple assembly that reads as a composed, restaurant-quality sauce.
• Minimal Ingredients: Uses pantry staples with one roasted pepper for depth.
• Impressive Flavor: Bright vinegar, fresh herbs, and roasted pepper produce layered, savory-sweet notes.

This version stands apart by adding roasted red pepper and smoked paprika for a gentle smokiness and richer color, while keeping the classic herb-forward brightness.

Ingredients

Base

• 1 cup flat-leaf parsley, finely chopped (packed; stems removed) — fresh herbs finely chopped.
• 1/2 cup cilantro, finely chopped (optional for extra brightness).

Sauce aromatics

• 1 small roasted red bell pepper, peeled and finely diced (or 1/3 cup jarred roasted red pepper, drained).
• 1 small shallot, minced (about 2 tablespoons).
• 4 garlic cloves, minced (use fresh garlic for sharpness).

Seasoning & acid

• 2 tablespoons red wine vinegar (or sherry vinegar) — room temperature.
• 1 tablespoon lemon juice, freshly squeezed.
• 1/2 teaspoon smoked paprika.
• 1/2 teaspoon red pepper flakes (adjust to taste).
• 1 teaspoon kosher salt, plus more to taste.
• Freshly ground black pepper.

Fat & finish

• 1/2 to 3/4 cup extra-virgin olive oil — good quality, poured slowly to emulsify.
• Optional: 1 teaspoon honey for balance; a pinch of toasted cumin for warmth.

How to Make Red Chimichurri Sauce:

1. Prepare the roasted pepper: if roasting at home, char over an open flame or under a broiler until blackened, then steam briefly in a bowl and peel. Finely dice the pepper until small, soft pieces remain (texture should be tender, not pulpy).

• Mini-tip: Roast a couple extra peppers and freeze for future sauces.

1. Finely chop parsley and cilantro so leaves cling together; you want a slightly coarse, verdant texture rather than a puree. The color should be vivid green flecked with red.

• Mini-tip: Use a sharp chef’s knife and a rocking motion to avoid bruising the herbs.

1. Combine shallot, garlic, roasted pepper, smoked paprika, red pepper flakes, salt, and pepper in a medium bowl. Stir to bloom the spices and release aroma (you should smell garlic and smoked paprika immediately).

• Sensory cue: the mixture will smell savory, slightly smoky, with a lively garlic note.

1. Add red wine vinegar and lemon juice; briskly whisk while slowly streaming in 1/2 cup olive oil to form a loose emulsion. Adjust consistency with more oil for silkiness or more vinegar for tang.

• Mini-tip: Pour oil slowly to help the sauce bind; a fork or small whisk works fine.

1. Stir in chopped herbs and roasted pepper until evenly distributed. Taste and correct seasoning—add salt, a pinch of honey to round acidity, or a splash more oil for gloss. The final texture should be saucy but with visible herb strands and tender pepper pieces.

• Professional note: Let the sauce rest 20–30 minutes at room temperature to allow flavors to marry; the aroma will deepen.

1. If you prefer a smoother texture, pulse briefly in a food processor—stop before it becomes a paste. Serve at room temperature.

• Mini-tip: For an extra glossy finish, whisk in a final tablespoon of olive oil just before serving.

How to Serve Red Chimichurri Sauce:

Serve this chimichurri as a bright counterpoint on a warm white plate beside sliced grilled steak, roasted lamb rack, or seared scallops. Spoon a streak of sauce beneath proteins for a polished look, scatter microgreens or finely sliced radish for contrast, and present extra sauce in a small carafe for guests to drizzle. The sauce’s glossy finish and flecks of red and green create a striking visual.

How to Store Red Chimichurri Sauce:

Transfer to an airtight jar and refrigerate for up to 5 days. Press a piece of plastic wrap directly onto the surface to minimize oxidation and preserve color. Bring to room temperature and stir before serving; if the oil firms in the fridge, gently whisk or add a tablespoon of warm water to loosen. Do not freeze roasted-pepper chimichurri—texture and brightness degrade.

Tips to Make Red Chimichurri Sauce:

• Use the freshest parsley and cilantro you can find; subpar herbs make the sauce dull.
• Roast peppers until deeply charred for smoky depth—steam to loosen skins for easier peeling.
• Adjust texture by pulsing in a food processor for a smoother emulsion or hand-chopping for a rustic finish.
• Let the sauce rest after mixing; the acidity mellows and flavors knit together.

Variation (if any)

• Ornate Anchovy Boost: Add 1–2 finely minced anchovy fillets for umami richness—fold in at step 3.
• Citrus Brightness: Substitute half the lemon juice with orange juice for a floral lift.
• Pepper-forward: Replace roasted red pepper with charred piquillo peppers for a sweeter, silkier texture.

FAQs

How long will chimichurri keep in the refrigerator?

Properly stored in an airtight container, chimichurri lasts about 4–5 days. Keep it covered to preserve color and aroma.

Can I make chimichurri ahead of time?

Yes. Make it several hours or the day before to allow flavors to marry; bring to room temperature before serving for best aroma.

Is this sauce suitable for vegetarians and vegans?

Yes—this Red Chimichurri Sauce is plant-based unless you add optional anchovies. It pairs beautifully with both vegetarian and meat dishes.

Can I use dried herbs instead of fresh?

Fresh herbs are essential for classic chimichurri texture and brightness. Dried herbs will lack vibrancy and are not recommended.

Conclusion

This Red Chimichurri Sauce offers a refined take on a classic—roasted red pepper and smoked paprika deepen the palette while fresh herbs keep the profile lively. Its glossy texture and balanced acidity make it a sophisticated companion for grilled proteins or composed vegetable plates. For additional inspiration and a different rendition, consult this comparison of a home classic at Best Red Chimichurri Sauce – Evergreen Kitchen. Share your plating ideas and tag the post when you try it—how would you make this dish your own?

For another bold sauce to explore, see this rich, flavorful Alfredo variation.

Red Chimichurri Sauce

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• Author: chef-ava
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refined sauce featuring roasted red pepper and smoked paprika that elevates traditional chimichurri with balanced acidity and a silky texture.

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Ingredients

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• 1 cup flat-leaf parsley, finely chopped (packed; stems removed)
• 1/2 cup cilantro, finely chopped (optional)
• 1 small roasted red bell pepper, peeled and finely diced (or 1/3 cup jarred roasted red pepper, drained)
• 1 small shallot, minced (about 2 tablespoons)
• 4 garlic cloves, minced
• 2 tablespoons red wine vinegar (or sherry vinegar)
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 1/2 to 3/4 cup extra-virgin olive oil
• 1 teaspoon honey (optional)
• A pinch of toasted cumin (optional)

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Instructions

1. Prepare the roasted pepper by charring over an open flame or under a broiler until blackened, then steam briefly and peel.
2. Finely chop parsley and cilantro, ensuring a coarse texture.
3. Combine shallot, garlic, roasted pepper, smoked paprika, red pepper flakes, salt, and pepper in a medium bowl, stirring to bloom the spices.
4. Add red wine vinegar and lemon juice, whisking while slowly streaming in olive oil to form a loose emulsion.
5. Stir in chopped herbs until evenly distributed. Adjust seasoning as necessary.
6. Let the sauce rest for 20–30 minutes to allow flavors to marry. For a smoother texture, pulse briefly in a food processor.

Notes

Serve it as a vibrant accompaniment to grilled meats and roasted vegetables. Store in an airtight jar for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: No-Cook
• Cuisine: Argentinian

Nutrition

• Serving Size: 2 tablespoons
• Calories: 150
• Sugar: 1g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg