I’m sharing my Red Chimichurri Sauce made with ripe tomatoes, red chilies, and fresh herbs, and one quick batch will change how you approach grilling.

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I first fell for Chimichurri Rojo at a chaotic summer grill and I still get goosebumps remembering it. Ripe tomatoes and red chilies give the sauce a bright, punchy attitude that makes even plain steak taste like something worth writing home about.

I call it my Red Chimichurri Sauce, the kind that shows up and takes over the plate. It’s also the Spicy Chimichurri Sauce people whisper about, because it kind of keeps you guessing.

I wont give away everything here, but if you like bold flavors that flirt with danger, this one will make you curious, trust me.

Ingredients

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Parsley: bright herb, high in vitamin K and fiber, fresh green taste, cuts richness.
Cilantro: optional, citrusy note, adds antioxidants, some people find it soapy tasting.
Tomatoes: juicy, add mild acidity and natural sugars, give body and tomatoey umami.
Roasted red pepper: sweet smoky flavor, adds fiber and vitamin A, soft texture.
Garlic: pungent, lots of heart healthy compounds, sharp bite that mellows when mixed.
Red chilies: heat and fruity notes, add capsaicin for metabolism boost, use to taste.
Extra virgin olive oil: rich source of healthy fats, coats ingredients, smooths and balances flavors.
Red wine vinegar: bright acid, lifts flavors, adds tang and preserves freshness a bit.

Ingredient Quantities

1 cup packed fresh flat leaf parsley leaves stems mostly removed

1/2 cup fresh cilantro leaves packed (optional)

1 cup ripe tomatoes seeded and finely chopped (about 1 medium)

1/2 cup roasted red bell pepper finely chopped (about 1 small)

2 medium red chilies (Fresno or red jalapeño) stemmed and finely chopped

4 garlic cloves minced

1 small shallot finely chopped (about 2 tablespoons)

2 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Kosher salt and freshly ground black pepper to taste

1 tablespoon fresh lemon juice (optional)

How to Make this

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1. Prep everything: remove most parsley stems and roughly chop the leaves, chop cilantro if using, seed and finely chop the tomato, finely chop the roasted red bell pepper (if jarred drain and pat dry), stem and finely chop the red chilies and remove seeds if you want less heat, mince the garlic and finely chop the shallot.

2. If using a food processor pulse the parsley, cilantro, shallot, garlic and chilies just a few times until coarsely chopped, don’t puree it or you’ll lose the fresh texture; if chopping by hand keep everything fairly small but a little chunky.

3. Transfer the chopped herb mix to a medium bowl and add the chopped tomato and roasted red pepper so the sauce stays bright and not watery from over processing.

4. Add the red wine vinegar, smoked paprika, dried oregano, red pepper flakes if using, a generous pinch of kosher salt and a few grinds of black pepper; stir to combine.

5. Slowly pour in the extra virgin olive oil while stirring so the oil suspends and coats the herbs and veggies, taste and add more oil if you want a looser sauce.

6. If you like a touch of freshness add the tablespoon of lemon juice now, then taste again and adjust salt, vinegar or chili heat to your liking.

7. Let the chimichurri rojo sit at room temperature for at least 20 to 30 minutes so the flavors marry, stirring once or twice; it keeps in the fridge for up to 5 days, just bring back to room temp before serving.

8. Serve spooned over grilled meats, veggies or crusty bread, and remember don’t overblend it later or it will turn into a paste instead of a vibrant chunky sauce.

Equipment Needed

1. Cutting board, sturdy enough for herbs tomatoes and chilies, you’ll use it nonstop
2. Sharp chef’s knife, for quick clean chops of parsley cilantro shallot garlic and peppers, keep it sharp or it’s a pain
3. Food processor (optional) if you want to pulse the herbs fast, otherwise just more chopping by hand
4. Medium mixing bowl to combine the chopped herbs veggies and seasonings
5. Measuring spoons plus a 1/3 cup measure for the oil and the vinegar
6. Small whisk or spoon to slowly pour and suspend the oil while you stir
7. Jar or airtight container for letting the chimichurri sit and for storing in the fridge
8. Paper towels or a small colander to drain and pat dry jarred roasted red peppers
9. Citrus reamer or small fork for squeezing the optional lemon juice and removing seeds

FAQ

Q: How spicy is this chimichurri rojo and can I tone it down?

A: It usually has a medium bite from the Fresno or red jalapeños. To make it milder remove the seeds and membranes, use just one chili or swap for a mild red bell pepper, and skip the red pepper flakes. You can always add more heat later.

Q: Can I use a blender or food processor?

A: Yes, you can. Pulse in short bursts so it stays chunky, not pureed. If you want the rustic texture, chop by hand instead. Overprocessing makes it more like a sauce than chimichurri.

Q: How long will it keep and can I freeze it?

A: Store in an airtight jar in the fridge for about 4 to 7 days. Pour a thin layer of olive oil on top to help preserve it. Freeze in ice cube trays for up to 3 months, then pop cubes into a bag and thaw as needed.

Q: I dont like cilantro, can I leave it out?

A: Totally. Parsley is the star here so just leave the cilantro out or replace it with more parsley or a little fresh mint. The flavor will still be bright and fresh.

Q: What should I serve this with?

A: It is perfect on grilled steak, chicken, fish, or roasted veggies. Try it on sandwiches, tacos, or even spooned over eggs for a quick flavor boost.

Q: My chimichurri is too watery, how do I fix it?

A: Drain excess tomato juices or lightly squeeze the chopped tomatoes before adding. You can also simmer the tomato and pepper pieces briefly to reduce water, or add more chopped herbs and a bit more oil to balance the texture.

Chimichurri Rojo Recipe Substitutions and Variations

Flat leaf parsley: if you don’t have it use curly parsley or just double the cilantro if you like that flavor, same amount works but it’ll taste a bit different, less bright and a touch sweeter.
Roasted red bell pepper: swap in jarred roasted red peppers (drain and chop) or canned pimientos, same volume; or use a charred raw red pepper if you’re short on time, it won’t be as soft but still good.
Red chilies (Fresno or red jalapeño): use serrano for more heat, or a green jalapeño if that’s all you got, or 1 pinch to 1 quarter teaspoon red pepper flakes per chili if you want controlled heat, taste as you go cause serranos are hotter.
Red wine vinegar: replace with sherry vinegar or apple cider vinegar 1 to 1, or use fresh lemon juice for brightness but use a bit less, start with one tablespoon then adjust to taste.

Pro Tips

1. Pulse or chop sparingly, don’t pulverize the herbs and chilies into mush. Keep the pieces a little chunky so you get texture in every bite, and fold the tomato and roasted pepper in by hand at the end so the sauce stays bright and not watery.

2. Tame the heat slowly, you can always add more. Remove seeds and membranes from the chilies if you want milder heat, taste after it sits for 20 to 30 minutes because the spice opens up over time, and only boost with extra chilies or red pepper flakes at the end.

3. Layer your acidity and salt, not all at once. Add a little vinegar first then taste after it rests, a squeeze of lemon can brighten it up but too much will mask the herbs, and adjust kosher salt at the end so the flavors snap.

4. Store smart and portion for later. Pack into a jar and pour a thin film of olive oil over the top to keep it fresher, refrigerate up to five days and bring to room temp before serving, or freeze in ice cube trays for quick single servings that thaw fast.