Easy Red Chimichurri Recipe for Steak, Chicken & More
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.
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.
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