This Red Chimichurri Sauce is a flavorful and zesty condiment inspired by traditional Argentine recipes. The combination of roasted red peppers, fresh herbs, garlic, and spices creates a bold, savory sauce that's perfect as a marinade, topping for grilled dishes, or even as a dip for crusty bread. Whether you're cooking up a BBQ feast or just looking to elevate a simple dish, this sauce adds an irresistible kick of flavor.
Why You’ll Love This Recipe
Red Chimichurri Sauce is a versatile and vibrant addition to your recipe collection. The balance of roasted red peppers, fresh herbs, and spices makes it a unique twist on the classic green chimichurri. It's easy to make with minimal ingredients, yet it packs a punch of bold, zesty flavor. This sauce complements a variety of dishes, from grilled meats to vegetables, making it a must-have condiment for any occasion. Plus, it's quick to prepare and can be made ahead of time, saving you time on busy days.
Ingredients
- 2 large roasted red peppers (store-bought or homemade)
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Roast the Peppers: If roasting your own red peppers, preheat your oven to 400°F (200°C). Roast the peppers for 20-25 minutes, turning occasionally until the skins are charred. Place them in a bowl, cover, and let them steam for 10 minutes. Peel off the skins and remove the seeds.
-
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).
-
Blend and Season: Pulse the mixture until it is blended but still slightly textured. Taste and adjust seasoning with salt and pepper.
-
Serve: Transfer the sauce to a serving bowl or jar. You can use it immediately or refrigerate it for up to a week. Serve with grilled vegetables, meat, or as a dip for crusty bread.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8 servings
Variations
- Spicy Kick: Add more red pepper flakes or a diced jalapeño for an extra layer of heat.
- Smoky Flavor: For an even smokier taste, use smoked red peppers or add more smoked paprika.
- Herb Substitutes: If you don’t have fresh parsley or cilantro, try using basil or oregano for a different herb flavor.
Storage/Reheating
This Red Chimichurri Sauce stores well in the fridge for up to a week in an airtight container. Just give it a quick stir before serving, as the oil may separate over time. The sauce does not need to be reheated, as it’s typically served chilled or at room temperature. If you prefer it warm, heat it gently on the stove over low heat.
FAQs
Can I use store-bought roasted red peppers instead of roasting my own?
Yes, store-bought roasted red peppers are a great time-saver and work perfectly in this recipe.
Is this sauce vegan and gluten-free?
Absolutely! This Red Chimichurri Sauce is both vegan and gluten-free, making it suitable for various dietary preferences.
How can I make this sauce spicier?
To increase the spice level, add more red pepper flakes or include a finely chopped jalapeño or other chili pepper in the mixture.
Can I make this ahead of time?
Yes! This sauce can be made in advance and stored in the fridge for up to a week. The flavors will even deepen after sitting for a few hours.
Can I freeze Red Chimichurri Sauce?
While it's best fresh, you can freeze Red Chimichurri Sauce for up to three months in an airtight container. Thaw it in the fridge before use.
What dishes can I pair this sauce with?
This sauce is perfect with grilled meats, vegetables, potatoes, or as a dip for bread. It also makes an excellent topping for tacos or burgers.
Can I substitute the red wine vinegar with another type of vinegar?
Yes, you can substitute red wine vinegar with white wine vinegar or apple cider vinegar for a slightly different flavor.
How do I store leftover sauce?
Store any leftover sauce in an airtight container in the fridge for up to one week. Stir well before using.
Can I adjust the texture of the sauce?
If you prefer a smoother texture, you can blend it longer in the food processor, or alternatively, add a little more olive oil.
Is this sauce suitable for meal prep?
Definitely! It can be prepared ahead of time and used throughout the week. Just store it in the fridge for easy access.
Conclusion
Red Chimichurri Sauce is the perfect way to add bold, smoky, and zesty flavor to your dishes. With simple ingredients and minimal prep, it’s an easy yet impressive way to elevate grilled meats, vegetables, and more. Whether used as a marinade, topping, or dip, this sauce is sure to become a favorite in your kitchen.
Red Chimichurri Sauce
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Red Chimichurri Sauce is a bold and flavorful condiment perfect for grilling season. With a blend of roasted red peppers, fresh herbs, garlic, and spices, it brings a zesty, smoky kick to meats, vegetables, and bread. Easy to make and vegan-friendly, it’s the ideal addition to any dish. Elevate your next BBQ or dinner with this simple, delicious sauce!
Ingredients
- 2 large roasted red peppers (store-bought or homemade)
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Instructions
- Roast the Peppers: If using fresh red peppers, preheat your oven to 400°F (200°C). Roast the peppers for 20-25 minutes, turning occasionally until the skins are charred. Place them in a bowl, cover, and let them steam for 10 minutes. Peel off the skins and remove the seeds.
- 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).
- Blend and Season: Pulse the mixture until it's blended but still slightly textured. Taste and adjust seasoning with salt and pepper.
- Serve: Transfer the sauce to a serving bowl or jar. Use immediately or refrigerate for up to a week. Serve with grilled vegetables, meat, or as a dip for crusty bread.
Notes
- Spicy Kick: Add more red pepper flakes or a diced jalapeño for an extra layer of heat.
- Smoky Flavor: For an even smokier taste, use smoked red peppers or add more smoked paprika.
- Herb Substitutes: If you don’t have fresh parsley or cilantro, try using basil or oregano for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Argentine, Latin American
