Zesty Smoky Red Chimichurri to Elevate Your Dishes

Chimichurri is one of those sauces that instantly transforms food from simple to unforgettable. Originating in Argentina and Uruguay, traditional chimichurri is a vibrant green herb sauce built on parsley, garlic, oil, and vinegar. This zesty smoky red chimichurri is a bold variation that brings depth, warmth, and complexity thanks to smoked paprika, chili flakes, and roasted red peppers.

This version is designed to elevate everything it touches — grilled steak, roasted vegetables, chicken, seafood, sandwiches, and even eggs. The balance of acidity, smokiness, herb freshness, and subtle heat makes it versatile enough to act as a sauce, marinade, or finishing drizzle.

Unlike store-bought sauces, homemade red chimichurri lets you control texture, spice, and tang. Whether you prefer it chunky and rustic or smooth and spoonable, this recipe adapts easily while staying deeply flavorful.

In this guide, you’ll learn not only how to make the sauce, but why each ingredient matters, how to customize it for different dishes, storage tips, and creative serving ideas.

WHY YOU’LL LOVE THIS RED CHIMICHURRI

• Bold smoky flavor without overpowering heat
• Naturally dairy-free and gluten-free
• Ready in minutes with no cooking required
• Perfect as a sauce, marinade, or finishing oil
• Stores well and tastes even better the next day

INGREDIENTS

• Fresh flat-leaf parsley
• Fresh cilantro
• Roasted red peppers (jarred or homemade)
• Garlic cloves
• Red wine vinegar
• Extra virgin olive oil
• Smoked paprika
• Crushed red pepper flakes
• Dried oregano
• Salt
• Freshly ground black pepper
• Optional: cumin or smoked chili powder for extra depth

INSTRUCTIONS

1. Finely chop the parsley and cilantro, removing any thick stems to keep the sauce tender and balanced.
2. Mince the garlic cloves until very fine to ensure even distribution and avoid harsh bites.
3. Finely chop the roasted red peppers and gently pat them dry if using jarred peppers.
4. In a medium bowl, combine parsley, cilantro, garlic, and red peppers.
5. Add smoked paprika, oregano, crushed red pepper flakes, salt, and black pepper.
6. Pour in the red wine vinegar and stir well to bloom the spices.
7. Slowly drizzle in the olive oil while stirring until the mixture becomes glossy and cohesive.
8. Taste and adjust seasoning, adding more vinegar for brightness or oil for smoothness.
9. Let rest for at least 15 minutes before serving to allow flavors to meld.

FLAVOR PROFILE & TEXTURE

This red chimichurri is zesty, smoky, herbaceous, and lightly spicy. The roasted red peppers soften the acidity while adding subtle sweetness. Smoked paprika provides a barbecue-like depth that pairs beautifully with grilled foods.

Texture-wise, it should be loose but spoonable — not watery, not paste-like. A rustic chop is traditional and preferred over blending, preserving the character of the herbs.

HOW TO USE RED CHIMICHURRI

• Spoon over grilled steak, lamb, or chicken
• Drizzle on roasted potatoes or vegetables
• Use as a marinade for shrimp or tofu
• Spread on sandwiches or wraps
• Serve as a dipping sauce for bread

STORAGE & MAKE-AHEAD TIPS

• Store in an airtight container in the refrigerator for up to 5 days
• Flavor improves after the first 24 hours
• Bring to room temperature before serving
• Stir well before each use

Zesty Smoky Red Chimichurri

A bold, herb-packed red chimichurri sauce with smoky depth and zesty brightness, perfect for grilled meats, vegetables, and marinades.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Condiment, Sauce

Cuisine: Argentine, South American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

Sauce Base

• 1 cup fresh parsley finely chopped
• 0.5 cup fresh cilantro finely chopped
• 0.5 cup roasted red peppers finely chopped
• 4 cloves garlic minced
• 0.5 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp crushed red pepper flakes adjust to taste
• 0.75 tsp salt
• 0.25 tsp black pepper

Equipment

• Cutting board
• Sharp knife
• Mixing bowl

Method

 

1. Finely chop parsley and cilantro, discarding thick stems.
2. Mince garlic cloves and finely chop roasted red peppers.
3. Combine herbs, garlic, and red peppers in a mixing bowl.
4. Add smoked paprika, oregano, red pepper flakes, salt, and black pepper.
5. Stir in red wine vinegar to activate the spices.
6. Slowly drizzle in olive oil while mixing until cohesive.
7. Taste and adjust seasoning as needed.
8. Rest for 15 minutes before serving.

Notes

Chimichurri tastes better after resting. Store refrigerated up to 5 days and bring to room temperature before serving.