If you love classic chimichurri, you’re going to be obsessed with this smoky, bold chimichurri rojo. Made with roasted red peppers, garlic, and warm spices, this red chimichurri sauce brings a deeper, richer flavor that pairs beautifully with grilled meats, roasted vegetables, and even crusty bread.
It’s quick to make, incredibly versatile, and one of those sauces that instantly elevates any meal.
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What is Chimichurri Rojo?
Chimichurri rojo is a red variation of traditional Argentinian chimichurri. While classic chimichurri is made with parsley, garlic, vinegar, and oil, this version adds roasted red peppers and spices for a smoky, slightly sweet twist.
It’s just as fresh—but with more depth and richness.
Why You’ll Love This Recipe
- Quick and easy (ready in 10 minutes)
- Bold smoky flavor from roasted red peppers
- Perfect for steak, chicken, seafood, and veggies
- Stores well for meal prep
- A unique twist on classic chimichurri
Ingredients
- 1 cup roasted red peppers (jarred or homemade, drained)
- 1/2 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Chimichurri Rojo
Step 1: Prep Ingredients
Finely chop the parsley and garlic. Dice the roasted red peppers if they are in large pieces.
Step 2: Mix the Base
In a bowl, combine roasted red peppers, parsley, garlic, smoked paprika, and red pepper flakes.
Step 3: Add Liquids
Pour in the red wine vinegar and olive oil.
Step 4: Season
Add salt and pepper, then stir everything together until well combined.
Step 5: Let it Rest
Let the chimichurri sit for at least 10–15 minutes before serving to allow the flavors to meld.
Tips for the Best Chimichurri Rojo
- Use high-quality olive oil for the best flavor
- Let it sit before serving—this makes a big difference
- Chop by hand instead of blending for a more authentic texture
- Adjust heat with more or less red pepper flakes
What to Serve with Chimichurri Rojo
This sauce is incredibly versatile. Try it with:
Storage
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.
Smoky Chimichurri Rojo (Red Chimichurri Sauce)
- Total Time: 10 minutes
- Yield: about 1 cup 1x
Description
A bold and smoky chimichurri rojo made with roasted red peppers, garlic, and fresh herbs. This easy red chimichurri sauce is perfect for steak, chicken, seafood, and vegetables.
Ingredients
- 1 cup roasted red peppers (drained and chopped)
- 1/2 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Finely chop the parsley and mince the garlic.
- Chop the roasted red peppers into small pieces if needed.
- In a medium bowl, combine red peppers, parsley, garlic, smoked paprika, and red pepper flakes.
- Pour in the red wine vinegar and olive oil.
- Add salt and black pepper, then stir until fully combined.
- Let the sauce sit for 10–15 minutes before serving to allow the flavors to meld.
Notes
- For a smoother sauce, pulse briefly in a food processor.
- Adjust heat by increasing or decreasing red pepper flakes.
- Best served fresh, but flavors deepen after resting.
- Prep Time: 10 MINUTES
- Category: CONDIMENT, SAUCE
- Cuisine: ARGENTINE
FAQs
Can I blend chimichurri rojo?
Yes, but traditional chimichurri is more rustic and hand-chopped. Blending creates a smoother sauce.
Is chimichurri rojo spicy?
It can be! The heat comes from red pepper flakes—adjust to your preference.
Can I freeze chimichurri rojo?
Yes. Freeze in small portions (like ice cube trays) and thaw as needed.
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Final Thoughts
If you’re looking for a simple way to elevate everyday meals, this chimichurri rojo is one of those recipes that delivers every single time. It’s bold, smoky, fresh, and comes together in minutes—yet tastes like something special enough for entertaining.
What I love most about this sauce is how versatile it is. Spoon it over grilled steak, drizzle it on chicken, toss it with roasted vegetables, or even spread it on sandwiches—it instantly adds flavor and makes everything feel a little more elevated.
It’s also one of those recipes that gets better as it sits, so don’t be afraid to make it ahead and keep it on hand in the fridge. Once you try it, you’ll start finding excuses to put it on everything.
If you enjoyed this recipe, make sure to save it, pin it, and come back to it all grilling season long—this is one you’ll use again and again.
