Red Chimichurri Sauce Recipe
This easy Red Chimichurri Sauce is tangy, smoky, and packed with fresh herbs—the perfect condiment to keep ready for backyard BBQs.
Ingredients
- 1 seeded small-diced Fresno pepper
- 1 seeded small-diced roasted red bell pepper
- 2 tablespoons finely grated shallots
- 2 finely grated garlic cloves
- 1 bunch finely minced fresh parsley, about ½ cup minced
- 12 finely minced fresh oregano sprigs
- 1 teaspoon sweet or smoked paprika
- 2 to 3 tablespoons red wine vinegar
- 1/3 to ½ cup olive oil
- salt and pepper to taste.
Instructions
- Add all the ingredients to a medium-sized bowl. If you are roasting the peppers yourself, be sure to check out my roasted red peppers recipe.
- Using a spoon, mix everything together.
- Adjust any seasonings with salt and pepper, or perhaps a bit more vinegar.
- Store or serve at room temperature with chicken, fish, pork, beef, or vegetables.
Notes
Chopping all of those herbs, aromatics, and peppers is the hardest part of making a chimichurri sauce. It’s definitely faster to pulse all of the ingredients together in a food processor, but I still prefer to chop everything by hand. It keeps the texture rustic, and my chef’s knife never bruises the herbs.
Dry the fresh herbs: After washing the parsley, I either dry the leaves in a salad spinner or dab them with a paper towel. If they’re still wet, then the oil won’t stick, and any excess water will pool at the bottom of the bowl.
Do I add the stems? Yes, the stems from fresh herbs can be finely chopped and added to the sauce. They’re full of flavor, so there’s no reason to waste them.
Adjust the spice level: The Fresno pepper adds some heat here. When I don’t want all that heat, I’ll scrape out the seeds and veins from the pepper. Or, I’ll use a pinch of red pepper flakes for a milder version.
Oil-to-vinegar ratio: A good balance of fat and acid is the key to a great-tasting red chimichurri. I find that a 3:1 oil-to-vinegar ratio is a good starting point. Don't be afraid to tweak it until you have the perfect balance of richness and tang.
Let it rest: I highly recommend setting the chimichurri sauce aside for 10 to 15 minutes once it’s ready. This will give the garlic time to mellow out and the flavors time to deepen and come together. When I don’t need it right away, I’ll chill it in the fridge so those ingredients have plenty of time to mingle.
Make-Ahead: This sauce tastes even better when it’s made ahead of time. I try to throw it together at least 30 minutes in advance, but I’ve been known to leave it in the fridge for about 3 days before.
How to Store: I store the leftover sauce in a covered container in the fridge for up to 10 days or in the freezer for up to 3 months. Freeze the chimichurri in silicone ice cube trays, then thaw as many frozen cubes as needed.
Nutrition
Calories: 154kcalCarbohydrates: 2gProtein: 0.3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 2mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 468IUVitamin C: 16mgCalcium: 21mgIron: 1mg