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Red Chimichurri Recipe

Red Chimichurri Recipe

A smoky, vibrant Argentine red chimichurri made with roasted red peppers, fresh herbs, garlic, olive oil, and vinegar. Perfect as a sauce, marinade, or dip for meats, vegetables, and more.
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Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Servings: 4 People
Course: Condiment, Sauce
Cuisine: Argentinean, South American
Calories: 150
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 large lroasted red bell pepper chopped
  • 1 cup fresh parsley finely chopped
  • 1/2 cup fresh cilantro optional
  • 2–3 cloves garlic minced
  • 3 tbsp red wine vinegar adjust to taste
  • 1/2 cup olive oil good quality
  • 1 tsp smoked paprika adds smoky flavor
  • 1/2 tsp ground cumin optional
  • 1/4–1/2 tsp red pepper flakes adjust heat
  • salt to taste
  • black pepper to taste

Equipment

  • 1 Cutting Board Cutting board
  • 1 For chopping Sharp knife
  • 1 Mixing Bowl For combining ingredients
  • 1 Spoon or Spatula Spoon or spatula
  • 1 Food processor Optional, for quick prep
  • 1 Optional, for quick prep Airtight container

Method
 

Step 1
  1. Do not over-blend; chimichurri should be slightly chunky.
    Red Chimichurri Recipe
Step 2
  1. Use fresh herbs for the best flavor.
    Red Chimichurri Recipe
Step 3
  1. Let the sauce rest to improve taste.
    Red Chimichurri Recipe
Step 4
  1. Store in the fridge for up to 1 week and stir before use.
    Red Chimichurri Recipe
Step 5
  1. Freeze in small portions for up to 3 months.
    Red Chimichurri Recipe

Video

Notes

  • Do not over-blend; chimichurri should be slightly chunky.
  • Fresh herbs are essential for best flavor.
  • Letting the sauce rest improves taste significantly.
  • Store in the fridge for up to 1 week and stir before use.
  • Can be frozen in small portions for up to 3 months.