Red Chimichurri (Chimichurri Rojo)

Want to level up your cooking? Want to turn a dish from great to spectacular? The key is sauces. This Red Chimichurri—also known as Chimichurri Rojo—is a staple in my house, and for good reason. It’s smoky, herbaceous, and BOLD, perfect for a dozn different dishes (and then some). If you landed on this page in search for a Chipotle Chimichurri Rojo copycat, this is the recipe to make: slightly less oil, but the same zesty flavor.

On a sauce kick? Check out my herbaceous Zhoug, or Tonnato for two other sauce options to level up your cooking.

What is Red Chimichurri / Chimichurri Rojo?

If you’ve never had this sauce—or if you’re only familiar with green chimichurri—it’s time to try it. Chimichurri rojo is a smoky variation of the classic, herb-forward, oil-based green chimichurri. This popular Argentinian condiment is herbaceous and smoky, slightly sweet with a subtle kick. While it’s designed to be paired with meats, it also works beautifully as a marinade.

So what’s the difference between green chimichurri and red chimichurri? Green chimichurri is traditionally made with parsley (sometimes cilantro), onion, garlic, oil, and vinegar. There are plenty of variations, but the base is simple. Chimichurri rojo, on the other hand, adds smoked paprika and roasted red bell pepper, and in this version, plenty of cilantro to brighten it up. Both sauces are fantastic, adding acid and bold flavor to whatever you serve them with.

Unlike some other red chimichurri recipes, this one uses just two small cloves of garlic, so it won’t leave a lingering aftertaste. And compared to Chipotle’s version, it’s lighter on oil and never tastes greasy.

What You’ll Need for Red Chimichurri

• Roasted Red Pepper – In this recipe, we’re starting from scratch with a large red bell pepper, roasting it until it’s slightly charred and soft.
  • Substitute: For ease, you can use 8 oz of pre-jarred roasted red pepper, although I find fresh roasted red better yields a better flavor.
• Fresh Parsley – I hate that I need to mention this, but fresh herbs only for this recipe. A note on parsley: you can add the more floppy stems into the food processor, but do try to pull away the thicker ones. Unlike cilantro, they’re unpleasant to eat.
• Fresh Cilantro –Breaking the rules, but did you expect anything less? Traditionally, chimichurri is made with only parsley, which has an earthy flavor. Cilantro brightens this sauce up beautifully.
• Garlic – Fresh garlic cloves only!
• Red Wine Vinegar
• Smoked Paprika – Smoked not sweet or “regular paprika”.
• Red Pepper Flakes – The amount you add is up to you. I like a mild-medium heat level, so 1/2 teaspoon works for me. If you’re more sensitive to heat, add less; if you want it spicy, go ahead and add more chili flakes.
• Olive Oil – We want the herbs and red pepper to shine here, so use a regular olive oil, not a strong extra virgin olive oil. If you don’t have a light-flavored olive oil, avocado oil can be a good substitute.

Tools Need

• Food Processor or Blender – A food processor or blender is needed to chop and emulsify the sauce.

How to Make chimichurri rojo?

1. Roast the Bell Pepper – Preheat the oven to 400°F. Place the whole, cleaned bell pepper on a sheet tray and roast for 30–35 minutes, rotating it every 10 minutes for even cooking. When done, the bell pepper skin will be saggy, slightly charred, and the pepper itself will be deflated.

Remove from the oven and allow it to cool for 10 minutes. Once cooled, pull off the stem (the seeds should come with it) and peel away the skin, discarding it.

2. Make the Red Chimichurri — In a food processor, add the roasted red pepper, garlic cloves, cilantro (stems are okay), parsley (remove the thick, woody stems), smoked paprika, red pepper flakes, and a generous pinch of salt. Pulse or run on low until the ingredients are finely minced. Scrape down the sides, then pour in the olive oil and red wine vinegar. Run on low for 10–20 seconds, until the sauce emulsifies and comes together. If needed add more salt to taste. **makes 1 1/4 cup of chimichurri rojo.

3. Chill – The sauce needs to chill for 10 minutes or longer for the flavors to develop and come together.

Recipe Video

How to Serve Red Chimichurri

The first time I made this, I ate it straight off the spoon. This chimichurri rojo recipe is made to be enjoyed with meat—whether it’s red meat like the steak pictured (skirt steak or flank steak are great options), grilled chicken, or lamb. You can also use it as an overnight marinade.

Aside from meat, serve it over your favorite rice or grain bowl, or spice up grilled or roasted vegetables—eggplant and zucchini pair especially well—with a generous spoonful on top.

Frequently Asked Questions

Storing/Reheating

Red chimichurri can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it for up to a month. To freeze, spoon the sauce into ice cube trays and place them in the freezer. Once frozen, pop the cubes out and transfer them to a freezer bag. Thaw in the fridge before using.