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This Easy Red Chimichurri Recipe is bold, vibrant, and packed with roasted red peppers, fresh herbs, and garlic. Perfect for steak, chicken, seafood, vegetables, and more, this quick homemade sauce adds instant flavor to any meal and comes together in just minutes.
Why You’ll Love This Recipe
Quick & Easy to Make
This red chimichurri comes together in minutes using simple pantry staples and jarred roasted red peppers for convenience. Everything goes straight into the food processor, making it a fast, fuss-free sauce you can whip up anytime.
Balanced, Bold Flavors
You’ll love the vibrant mix of smoky roasted peppers, fresh herbs, tangy vinegar, and warm spices. It’s bright, zesty, slightly spicy, and incredibly flavorful without being overpowering.
Versatile Usage
This is the kind of sauce you’ll want to drizzle on everything—the most flavorful red chimichurri sauce for steak, chicken, seafood, roasted vegetables, potatoes, tacos, quesadillas, eggs, and even crusty bread. It instantly elevates any meal with almost no effort.
Customizable
Easily adjust the heat, texture, and seasoning to your taste. Prefer it chunkier? Chop the ingredients by hand. Want it spicier? Add extra cayenne or red pepper flakes. It’s a flexible recipe that fits your flavor preferences.
Ingredients Overview
Roasted Red Peppers
Jarred roasted red peppers bring smoky sweetness and vibrant color without any extra prep. You can also roast your own if you prefer.
Fresh Parsley
Adds bright, herbaceous notes that keep the chimichurri light and fresh.
Fresh Cilantro
Brings a subtle citrusy, earthy flavor that pairs beautifully with the roasted peppers.
Shallot
Milder and sweeter than onions, shallots add depth without overpowering the sauce.
Garlic
Essential for bold, savory flavor—chimichurri isn’t complete without it.
Red Wine Vinegar
Provides acidity to balance the sweetness of the peppers and richness of the oil.
Paprika
Adds warm, smoky undertones that complement the roasted peppers.
Cayenne Pepper
A small kick of heat to round out the flavor profile.
Salt & Black Pepper
Simple seasonings that enhance every ingredient and bring the flavors together.
Extra Virgin Olive Oil
Adds richness, smooth texture, and helps meld all the fresh herbs and spices into a cohesive, flavorful sauce.
Kitchen Tools Used
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How To Make Red Chimichurri
1. Add Ingredients to the Food Processor
To a food processor, add the roasted red peppers, parsley, cilantro, shallot, garlic, red wine vinegar, paprika, cayenne, salt, and black pepper.
2. Pulse & Add Olive Oil to Finish the Sauce
Pulse until everything is finely chopped and reaches your desired chimichurri consistency. Transfer the mixture to a bowl and stir in the extra virgin olive oil until fully combined. Taste and adjust seasoning as needed.
How to Serve: The Perfect Red Chimichurri Sauce for Steak, Chicken & More!
This vibrant red chimichurri is incredibly versatile and adds a punch of flavor to a variety of dishes. Spoon it over grilled steak or chicken for an easy weeknight dinner, drizzle over roasted vegetables or potatoes, or use it as a sauce for tacos, quesadillas, or sandwiches. It’s also perfect as a dip for crusty bread, a flavorful topping over eggs, or served alongside grilled shrimp, roasted pork, or grain bowls. Try it with the recipes below!
- Marinated Flank Steak
- Easy Steak Tacos
- Quick & Delicious Steak Quesadillas
- Grilled Veggie Skewers
- Roasted Garlic & Parmesan Potatoes
Recipe Notes
- Chimichurri Consistency: If you prefer a chunkier chimichurri or don’t have a food processor or blender, simply mince the roasted red peppers, parsley, cilantro, shallot, and garlic by hand. Then stir everything together in a bowl with the vinegar, spices, and olive oil.
- Roasted Red Pepper Option: Using jarred roasted red peppers makes this recipe quick and convenient, but you can absolutely roast your own for even more flavor. Just roast, peel, and completely cool the peppers before using them.
- Adjust the Heat: Feel free to increase or reduce the cayenne depending on your preferred spice level.
- Make Ahead: Red chimichurri tastes even better after it sits for a few hours as the flavors meld together.
- Storage: Store your red chimichurri in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop as it sits, making it even better the next day.
Easy Red Chimichurri Recipe for Steak, Chicken & More
Equipment
Ingredients
- 1 cup jarred roasted red peppers
- ½ cup packed parsley
- ¼ cup packed cilantro
- 1 shallot cut into 1 inch chunks
- 4 cloves of garlic
- ¼ cup red wine vinegar
- 1 tsp paprika
- ½ tsp cayenne
- 1 tsp salt
- ½ tsp black pepper
- ⅓ cup extra virgin olive oil
Instructions
- To a food processor, add all ingredients except the olive oil. Pulse until the mixture reaches your desired chimichurri consistency—smooth or slightly chunky. Transfer to a bowl, then pour in the olive oil and stir until fully combined. Adjust seasoning to taste and serve.
Notes
- Texture Options: If you prefer a chunkier chimichurri or don’t have a food processor, simply finely chop the roasted red peppers, parsley, cilantro, shallot, and garlic by hand. Mix everything together in a bowl, then stir in the olive oil until combined.
- Adjust the Heat: Feel free to increase or reduce the cayenne depending on your preferred spice level.
- Make Ahead: Red chimichurri tastes even better after it sits for a few hours as the flavors meld together.
- Storage: Store chimichurri in an airtight container in the refrigerator for up to 5 days. Stir before serving, as some separation is natural.
