Homemade Red Chimichurri Recipe: 4 Easy Tips to Make It Quickly

If you love bold, zesty flavors, then Red Chimichurri is a must-try condiment that will take your meals to the next level. This Argentinian-inspired sauce is a vibrant, smoky, and slightly spicy alternative to the classic green chimichurri, offering a rich depth of flavor that pairs perfectly with grilled meats, roasted vegetables, and even seafood.

Unlike its traditional counterpart, red chimichurri gets its signature color and smoky warmth from paprika, red pepper flakes, and sometimes roasted red peppers. These ingredients add a subtle heat and complexity that make it an irresistible addition to any dish. Plus, it’s incredibly easy to make at home—requiring just a few fresh ingredients and no cooking at all!

In this guide, you’ll learn how to make homemade red chimichurri in just a few minutes, along with some expert tips to enhance its flavor. Whether you’re using it as a steak marinade, a dipping sauce, or a drizzle over grilled vegetables, this recipe will become a staple in your kitchen. Let’s dive in and create the perfect red chimichurri!

What Is Red Chimichurri? (And How Is It Different from Green Chimichurri?)

Origins of Chimichurri Sauce

Chimichurri is a traditional sauce that traces its roots to Argentina and Uruguay, where it has long been a staple in local cuisine. It is most commonly associated with grilled meats, particularly the famous Argentinian asado, a social event centered around barbecued beef, lamb, and sausages. While the original version is typically green, another variation known as red chimichurri has gained popularity due to its richer, smoky profile.

The exact origins of this sauce are somewhat debated, but many believe it was created by Gauchos, the skilled horsemen of Argentina, who needed a flavorful yet simple condiment to accompany their fire-cooked meats. The name itself is thought to have evolved from the Basque word “tximitxurri,” which loosely translates to “a mixture of things.” Over time, the recipe has been adapted in different regions, leading to multiple variations, including the one that incorporates red peppers and paprika for added depth.

Unlike its greener counterpart, red chimichurri relies on smoked paprika, apple cider vinegar, and crushed red pepper flakes to enhance both its flavor and color. The use of these ingredients has made it particularly appealing for those who enjoy a spicier and bolder sauce. Although it originated in South America, this version has now gained recognition in global kitchens, where it is used not only as a steak sauce but also as a marinade, dip, or even a sandwich spread.

Today, red chimichurri continues to evolve, with chefs and home cooks experimenting with different ingredients to tailor its taste. Whether it is served with grilled meats, seafood, or roasted vegetables, its rich and tangy profile remains a favorite for those seeking a flavorful addition to their dishes.

Red Chimichurri vs. Green Chimichurri – Key Differences

Chimichurri is a well-loved Argentinian sauce known for its fresh, herbaceous, and tangy flavors. While the green version is the most traditional, red chimichurri has gained popularity for its bolder and slightly spicier profile. Although both variations share some common ingredients, their differences lie in their color, taste, and how they complement different dishes.

1. Color and Appearance

One of the most obvious differences is their color. Green chimichurri gets its vibrant green hue from fresh parsley and oregano, while red chimichurri has a deeper reddish tone. This comes from the addition of ingredients like smoked paprika, red pepper flakes, and sometimes even roasted red peppers. The color difference is not just for aesthetics—it also reflects the distinct flavor profiles of each sauce.

2. Flavor Profile and Spice Level

Both versions offer a tangy and garlicky kick, but red chimichurri has a more complex and slightly smoky taste. The use of paprika adds warmth, while red pepper flakes contribute a moderate level of heat. In contrast, the green variation is more herbaceous and mild, with a focus on fresh parsley and oregano. If you prefer a sauce with a subtle spice and a bit of smokiness, the red version is the ideal choice.

3. Ingredient Differences

The base ingredients for both versions are similar, typically including olive oil, garlic, vinegar, and herbs. However, red chimichurri incorporates spices that give it a bolder and richer taste. Here’s a quick comparison of key ingredients in both sauces:

4. Best Uses and Pairings

While both sauces can be used in similar ways, their flavor variations make them more suited for different dishes. Green chimichurri is often paired with grilled steak, chicken, and seafood, providing a fresh and tangy contrast to rich meats. On the other hand, red chimichurri is excellent for adding a smoky, slightly spicy kick to barbecued meats, roasted vegetables, and even sandwiches.

Those who love strong flavors will appreciate how the red variation enhances the taste of grilled meats, especially beef and lamb. It also works well as a marinade, helping to tenderize meats while infusing them with a depth of seasoning.

Which One Should You Choose?

The choice between these two variations depends on personal preference. If you enjoy a mild, herbaceous, and slightly tangy sauce, the green version is perfect. However, if you prefer a smoky, spicier alternative with a deeper flavor, red chimichurri is the way to go.

Key Details About This Red Chimichurri Recipe

Recipe Information

Below is a detailed breakdown of this Red Chimichurri recipe, including preparation time, servings, and nutritional information. This guide will help you plan your cooking process efficiently while ensuring that you get the best results when making Red Chimichurri at home.

This Red Chimichurri recipe is quick to prepare and does not require any cooking, making it a simple yet flavorful addition to various dishes. The ingredients are blended together to create a well-balanced sauce that enhances the taste of grilled meats, vegetables, and even seafood. With just a few minutes of preparation, you can enjoy a homemade Red Chimichurri that is fresh, aromatic, and packed with bold flavors.

Whether you are making it for a weekend barbecue, a weekday dinner, or as a marinade for your favorite protein, this Red Chimichurri recipe is sure to become a kitchen favorite.

Equipment Needed

Making red chimichurri at home is incredibly simple, and the best part is that it doesn’t require any special or high-tech kitchen gadgets. Most of the tools you need are likely already in your kitchen. Here’s what you’ll need to prepare this flavorful sauce efficiently:

• Cutting Board and Sharp Knife – Since fresh herbs and garlic are essential for red chimichurri, a sharp knife will help finely chop the parsley, oregano, and garlic for the best texture. A well-sized cutting board makes the process cleaner and easier.
• Mixing Bowl – A medium-sized bowl is perfect for combining all the ingredients. If making a larger batch, a bigger bowl ensures everything is evenly mixed without spilling.
• Whisk or Spoon – To blend the ingredients properly, a whisk or spoon is useful for stirring the oil, vinegar, and seasonings together. Stirring well ensures the flavors meld perfectly.
• Food Processor (Optional) – While traditional red chimichurri is made by hand-chopping the ingredients, a food processor can save time. If using one, pulse the mixture a few times until the texture is slightly chunky rather than fully blended. Overprocessing can turn it into a paste instead of a sauce with the right consistency.
• Glass Jar or Airtight Container – Since red chimichurri is best when the flavors have had time to develop, storing it properly is key. A glass jar or airtight container helps maintain freshness and prevents it from absorbing other odors in the refrigerator.
• Measuring Spoons and Cups – For accurate seasoning, measuring ingredients like paprika, red pepper flakes, and olive oil helps maintain balance in the recipe. Adjustments can always be made based on taste preferences.

Essential Tips for the Best Red Chimichurri

Making red chimichurri at home is simple, but a few key techniques can help you achieve the perfect balance of flavor, texture, and freshness. Whether you’re using it as a marinade, dipping sauce, or finishing drizzle, these expert tips will ensure your homemade version turns out rich, aromatic, and well-balanced.

Use Fresh Herbs for Maximum Flavor

The foundation of this sauce lies in the herbs. While dried oregano works well, fresh parsley and oregano add a vibrant taste and an extra layer of freshness. When chopping the herbs, aim for a fine consistency without turning them into a paste. This allows the sauce to maintain a balanced texture that blends well with the rest of the ingredients.

Let the Sauce Rest Before Serving

One of the best-kept secrets for making red chimichurri taste incredible is giving it time to rest. Once all the ingredients are mixed together, allow the sauce to sit for at least ten minutes. This resting period lets the flavors meld, creating a more cohesive and well-rounded taste. For an even deeper infusion of flavors, let it sit for a few hours or overnight in the refrigerator before serving.

Adjust the Spice Level to Your Preference

This variation of chimichurri has a naturally bold and slightly spicy character due to the addition of paprika and red pepper flakes. However, spice tolerance varies from person to person. If you prefer a milder version, reduce the amount of red pepper flakes or replace them with a pinch of smoked paprika for a more subtle heat. For those who enjoy an extra kick, consider adding a finely chopped chili or increasing the red pepper flakes slightly.

Store It Properly to Maintain Freshness

Because this sauce contains fresh ingredients, proper storage is essential for maintaining its taste and texture. The best way to store it is in an airtight glass jar or container in the refrigerator. To keep the herbs from oxidizing too quickly, drizzle a thin layer of olive oil over the surface before sealing the container. This small step helps extend its shelf life while preserving its vibrant color and rich flavor. Properly stored, it can last for up to a week.

Ingredients for Homemade Red Chimichurri

Main Ingredients

To create an authentic and flavorful red chimichurri, it’s essential to use fresh, high-quality ingredients. Below is a breakdown of the main components that contribute to its bold taste, balanced acidity, and vibrant color.

Liquid Ingredients

Optional Additions & Variations

For those who like to experiment, here are some optional ingredients that can slightly modify the traditional profile:

Each of these ingredients plays a crucial role in ensuring that the sauce remains rich, flavorful, and well-balanced. Whether sticking to the traditional version or adding a twist with optional ingredients, this combination creates a versatile sauce that enhances a variety of dishes.

Step-by-Step Instructions – How to Make Red Chimichurri at Home

Step 1 – Prepare the Ingredients

Before making red chimichurri, it’s important to start with fresh, high-quality ingredients to ensure the best flavor. Begin by gathering all the necessary components and measuring them accurately. This not only makes the preparation process smoother but also helps balance the flavors in the final sauce.

Start by finely chopping fresh parsley and oregano. Fresh herbs are essential for the vibrant taste that characterizes red chimichurri. If fresh oregano is unavailable, dried oregano can be used, but it’s best to slightly crush it between your fingers before adding it to release its aromatic oils.

Next, peel and finely mince the garlic cloves. The strong, pungent flavor of garlic is a key component of the sauce, so ensuring it’s finely chopped or even crushed into a paste will help distribute its taste evenly throughout the mixture. If a more intense garlic flavor is preferred, grating the cloves can enhance their presence in the sauce.

For the signature color and smoky depth, smoked paprika and red pepper flakes should be carefully measured. Smoked paprika not only provides a rich red hue but also infuses the sauce with a subtle warmth. Red pepper flakes contribute the spiciness, so the quantity can be adjusted based on personal preference. If a mild version is preferred, reducing the red pepper flakes or substituting them with a touch of cayenne can help customize the heat level.

Other dry ingredients, such as ground cumin, black pepper, and salt, should be measured and set aside. Cumin adds an earthy undertone that complements the other spices, while black pepper and salt work together to enhance the overall taste.

Once all the dry ingredients are prepared, move on to the liquid components. Olive oil, apple cider vinegar, and lemon juice play a crucial role in balancing acidity and richness. Use a high-quality extra virgin olive oil for the best results, as it provides a smooth, slightly peppery base that ties everything together. Apple Cider vinegar adds tanginess, cutting through the richness of the oil and complementing the spices. A small amount of lemon juice can be added for extra brightness, but this is optional.

After measuring and prepping all the ingredients, set them aside and prepare to combine them in the next step. Proper preparation ensures that red chimichurri comes together effortlessly, allowing the flavors to blend harmoniously for a perfectly balanced sauce.

Step 2 – Mix the Ingredients Together

Once all the ingredients are prepped, it’s time to bring everything together to create a well-balanced red chimichurri with bold flavors. Start by selecting a medium-sized mixing bowl or a glass jar if you plan to store the sauce for later use. Adding the ingredients in the right order can help ensure even distribution of flavors.

Begin by combining the finely chopped parsley, oregano, and minced garlic in the bowl. These fresh herbs and aromatics will provide the foundational flavor of the sauce. Next, add the smoked paprika, red pepper flakes, ground cumin, salt, and black pepper, ensuring they are evenly spread throughout the mixture. The dry spices are key to achieving the signature deep red color and slightly smoky, spicy profile of red chimichurri.

Slowly pour in the olive oil, apple cider vinegar, and lemon juice (if using), then use a whisk or spoon to mix everything thoroughly. Stir continuously, making sure the oil and vinegar combine well with the herbs and spices. If you prefer a smoother texture, you can use a food processor or blender, pulsing the mixture a few times until it reaches your desired consistency. However, keeping it slightly chunky preserves the authentic texture of traditional red chimichurri.

Once mixed, let the sauce sit at room temperature for about 5-10 minutes. This short resting period allows the ingredients to meld together, enhancing the overall depth of flavor. If time permits, letting the mixture sit for 30 minutes or longer will intensify its taste even more. Whether you plan to use it immediately or store it for later, this step is crucial for developing a well-rounded red chimichurri with a perfect balance of acidity, spice, and herbaceous freshness.

Step 3 – Let It Rest & Adjust Seasoning

Once all the ingredients are well combined, it’s important to let the red chimichurri rest before serving. This step allows the flavors to meld together, creating a more balanced and cohesive taste. The fresh herbs, garlic, and spices need time to infuse into the oil and vinegar, enhancing the depth and richness of the sauce. A minimum resting time of 10 to 15 minutes is recommended, but if you have extra time, letting it sit for 30 minutes to an hour will further develop the flavors.

As the red chimichurri sits, some of the ingredients may settle at the bottom. Before using, give it a good stir or shake if stored in a jar. This ensures that every bite has the perfect balance of tangy vinegar, robust garlic, smoky paprika, and fresh herbs.

Now is also the perfect time to adjust the seasoning. Taste the sauce and fine-tune the flavors based on your preference. If it feels too acidic, a little more olive oil can help smooth it out. If you prefer a tangier kick, an extra splash of apple cider vinegar can enhance the brightness. For those who enjoy a spicier touch, adding more red pepper flakes will elevate the heat.

Letting the red chimichurri rest not only improves the taste but also allows the ingredients to soften slightly, making the texture more cohesive. If preparing in advance, store it in a sealed container in the refrigerator and let it sit at room temperature for a few minutes before serving. This helps the flavors shine and prevents the olive oil from solidifying.

Step 4 – Serve & Store

Once your red chimichurri is fully mixed and has had time to rest, it’s ready to be enjoyed in a variety of ways. This vibrant sauce works beautifully as a finishing touch over grilled meats, roasted vegetables, or even as a dip for crusty bread. If using it as a marinade, coat your proteins generously and allow them to soak in the flavors for at least 30 minutes before cooking. The balanced blend of fresh herbs, garlic, and spices enhances the natural taste of any dish, making it a versatile addition to your kitchen.

To store red chimichurri and maintain its freshness, transfer it to an airtight glass jar or container. Keeping it refrigerated will help preserve its bold flavors for up to a week. Over time, the ingredients meld together, allowing the sauce to develop an even richer taste. If you notice any separation, simply stir or shake the container before using it again.

For longer storage, red chimichurri can be frozen in small portions, such as in ice cube trays, making it easy to thaw only what you need. Freezing can slightly alter the texture, but the flavor remains just as delicious. Whether freshly made or stored for later, this sauce is always a great way to elevate any meal.

How to Use Red Chimichurri – Serving Suggestions & Storage Tips

Best Dishes to Pair With Red Chimichurri

Red chimichurri is an incredibly versatile sauce that enhances a variety of dishes with its bold, tangy, and slightly smoky flavor. Whether you’re grilling meats, roasting vegetables, or even preparing a simple sandwich, this sauce can add depth and character to your meals. Here are some of the best ways to enjoy it.

Grilled Steak and Meats

One of the most traditional pairings for red chimichurri is grilled steak. This sauce originates from Argentina, where it is commonly served with asado, a style of barbecue that highlights high-quality beef cuts. The acidity from the vinegar, combined with the garlic and paprika, cuts through the richness of the meat, creating a perfect balance of flavors. Apart from steak, it pairs beautifully with lamb chops, pork tenderloin, and even grilled sausages like chorizo. If you love experimenting with grilled flavors, you might also enjoy chipotle steak, which offers a smoky, spicy twist.

Chicken and Seafood

While this sauce is often associated with red meats, it also complements poultry and seafood exceptionally well. Brushing it over grilled chicken breasts or thighs adds a vibrant and herby flavor that makes the dish more exciting. Similarly, using it as a marinade or finishing sauce for grilled shrimp or salmon enhances their natural sweetness while giving them a slight smoky and tangy kick.

Roasted or Grilled Vegetables

Vegetarians and plant-based eaters can enjoy red chimichurri just as much as meat lovers. Drizzling it over roasted bell peppers, zucchini, eggplant, or mushrooms transforms simple vegetables into flavorful, mouthwatering sides. Grilled corn on the cob with a generous spoonful of this sauce is another delicious option, adding both heat and richness to every bite.

Sandwiches, Wraps, and Burgers

A dollop of this vibrant sauce can elevate sandwiches, wraps, and burgers with its bold, garlicky taste. Spreading it on a steak sandwich, a grilled chicken wrap, or a burger with melted cheese creates a fusion of flavors that is both satisfying and unique. It can also replace traditional condiments like mayonnaise or ketchup for a lighter and more flavorful twist.

Pasta and Grain Bowls

Beyond grilling and roasting, this sauce can be used in unexpected ways, such as mixing it into pasta dishes or grain bowls. Tossing it with warm pasta, quinoa, or rice, along with grilled vegetables and protein, makes for a delicious and well-rounded meal. Adding some crumbled feta cheese or toasted nuts on top can enhance the dish further.

Red chimichurri is an excellent pairing for grilled steak, chicken, and even roasted vegetables. For a complete barbecue experience, you can also try making a simple yet delicious 3-ingredient BBQ sauce to add a smoky and sweet contrast to your meal. Combining both sauces allows you to create a flavorful fusion that enhances your favorite grilled dishes

Storage Tips for Maximum Freshness

To keep red chimichurri tasting fresh and flavorful for as long as possible, proper storage is essential. Since this sauce contains fresh herbs, garlic, and olive oil, exposure to air and temperature changes can affect its taste and texture. Here’s how to store it correctly to maintain its bold and zesty flavor.

Refrigeration for Short-Term Storage

For the best results, store red chimichurri in an airtight glass jar or a sealed container. Keeping it in the refrigerator helps preserve the freshness of the herbs and prevents the olive oil from going rancid. The sauce remains fresh for up to 7 days when stored properly. Before using, stir it well, as the oil may separate over time.

Using Olive Oil to Extend Freshness

A simple trick to keep red chimichurri fresh for a longer period is to cover the surface with a thin layer of olive oil before sealing the container. This acts as a natural preservative, creating a barrier that prevents air from affecting the ingredients. Each time you take some out, replenish the oil layer to maintain quality.

Freezing for Long-Term Storage

If you want to store red chimichurri for more than a week, freezing is a great option. The best way to freeze it is by pouring small portions into an ice cube tray. Once frozen, transfer the cubes into a resealable freezer bag. This method allows you to thaw just the right amount whenever needed. To use frozen portions, let them sit at room temperature for a few minutes or warm them slightly in a bowl over warm water.

Avoiding Ingredient Deterioration

Since fresh garlic and herbs are key components of red chimichurri, their flavors can change over time. Refrigeration slows down this process, but after several days, the taste may become more intense. If making a large batch, consider dividing it into smaller portions to use gradually, ensuring each serving retains its original flavor profile.

Can You Freeze Red Chimichurri?

Yes, freezing red chimichurri is an excellent way to extend its shelf life while preserving its bold flavors. This sauce, known for its vibrant blend of fresh herbs, garlic, olive oil, and spices, can be kept in the freezer for several months without losing its rich taste and texture. Whether you have leftover sauce or want to prepare a batch in advance, freezing is a convenient option that allows you to enjoy it whenever needed.

How to Freeze Red Chimichurri Properly

To maintain the best quality, follow these simple steps for freezing:

1. Use an Airtight Container
   • Transfer the sauce into a glass jar or plastic container with a tight-fitting lid.
   • Leave a small gap at the top to allow for slight expansion when frozen.
2. Freeze in Small Portions
   • If you prefer to thaw only a small amount at a time, consider using an ice cube tray.
   • Pour the sauce into each compartment, cover it with plastic wrap, and freeze.
   • Once solid, transfer the frozen cubes to a sealed freezer bag for easy storage.
3. Use Freezer-Safe Bags
   • Pour the sauce into a zip-lock freezer bag, flatten it, and remove excess air before sealing.
   • This method saves space and allows for quicker thawing.

How Long Can Red Chimichurri Be Frozen?

When stored correctly, red chimichurri can last for up to 3 months in the freezer. After this period, it remains safe to eat but may start to lose some of its freshness and potency. To ensure the best taste, label the container with the freezing date and try to use it within the recommended timeframe.

Thawing and Using Frozen Red Chimichurri

When ready to use, red chimichurri can be thawed in the following ways:

• Refrigerator Method: Transfer the container or frozen cube to the fridge and let it thaw overnight. This gradual thawing process helps retain its texture and flavor.
• Room Temperature Method: If you need it quickly, let the sauce sit at room temperature for about 30 minutes to an hour until it softens.
• Direct Usage: If frozen in small portions, you can add a cube directly to a hot dish and let it melt naturally.

Does Freezing Change the Texture or Flavor?

While freezing preserves the sauce, slight changes may occur. The olive oil may solidify and separate slightly, but a quick stir or shake will restore its consistency. The flavor remains strong, though fresh ingredients like parsley and oregano may lose a bit of their brightness.

Final Thoughts on Freezing Red Chimichurri

Freezing is a great way to keep red chimichurri on hand for future meals. By following the right freezing and thawing techniques, you can enjoy its bold and smoky flavors anytime. Whether using it as a marinade, dip, or sauce for grilled meats, having a frozen stash ensures you always have a flavorful condiment ready to enhance your dishes.

Bringing Bold Flavors to Your Kitchen: Final Thoughts on Red Chimichurri

After exploring the rich flavors, simple preparation, and versatile uses of red chimichurri, it’s clear that this vibrant sauce is a must-have for any kitchen. Whether you’re a fan of bold and smoky flavors or simply looking for a quick way to elevate your favorite dishes, this recipe provides the perfect balance of spice, acidity, and freshness.

One of the greatest advantages of making red chimichurri at home is its adaptability. With just a few adjustments, you can create a version that suits your personal taste. Whether you prefer it extra spicy, tangier, or with a hint of sweetness, the ingredients can be tweaked to match your culinary preferences.

If you haven’t tried using red chimichurri in different ways, now is the time to experiment. Beyond its traditional role as a steak sauce or marinade, it can be drizzled over grilled vegetables, mixed into rice dishes, or even spread on sandwiches for an extra kick of flavor. The possibilities are endless, making it a true kitchen staple for any cooking enthusiast.

For those who like to meal prep, storing extra sauce for future use is incredibly easy. Whether refrigerated for daily use or frozen in small portions for later, red chimichurri remains just as delicious when properly stored. Taking the time to prepare a fresh batch ensures that you always have a flavorful condiment ready to enhance your meals in an instant.

Now that you’ve mastered how to make and use red chimichurri, it’s time to bring this Argentinian-inspired delight into your own home. Try the recipe, experiment with different ingredients, and most importantly—enjoy the bold, zesty flavors it brings to your favorite dishes. If you’ve given this recipe a try, don’t forget to share your experience in the comments below. Happy cooking!