This Chimichurri Rojo Sauce is an incredibly vibrant, flavorful blend of red bell pepper, tomato, onion, garlic, parsley, cilantro, and oregano. It’s a delicious sauce for steaks and roasted veggies or a dipping sauce for chips, crackers, and…a spoon. It’s also great with paleo breakfast recipes, including eggs, bacon, and sausages! The options are endless! {Paleo}
When you make one green chimichurri sauce recipe, it’s only a matter of…hours before you make another. This time, red. Chimichurri Rojo Sauce is as much my favorite as the green sauce is. Will I alternate them in my kitchen? Yes. Will I layer them on the same meal? Exactly how much will you judge me if I do? Because, yes, I will.
You guys, if you haven’t put chimichurri in your life lately, then THE TIME IS NOW. We are blending the reds (tomato and bell pepper) with the greens (parsley and cilantro). And we’re savoring our best lives while we do it. When I made Spicy Chimichurri Verde Sauce, I researched chimichurri’s history. The history of this Argentinian and Uruguayan recipe is rich and complicated. For those spicy details, see Spicy Chimichurri Verde Sauce.
I was captivated.
So then I researched the history of the red sauce, too. It history aligns with its green counterpart. But, according to tasteatlas in the site’s entry for Chimichurri rojo, you can change this sauce’s color from reddish brown to bright red, depending on the ingredients used. Ours is the bright red version. And we are all over it. Like, we were finding things in the fridge to try with it. And all I can say is we were zero percent disappointed on all fronts. This red sauce is the little black dress of sauces. It goes with everything. And it’s a must in your collection. *excuse me while I go buy a little black dress, as I currently do not own one*
I don’t even know how to talk about how good this red chimichurri sauce is. It goes just as well with steak as it does with eggs. We also love it with chips and crackers…or a spoon. The options are endless!
So let’s grab a blender, and start brainstorming all the delicious ways we can enjoy our very own Chimichurri Rojo Sauce.
Chimichurri Rojo Sauce ingredients
Below are the ingredients to make your very own Chimichurri Rojo Sauce!
- The reds: bell pepper, tomato, onion.
- The greens: parsley, cilantro, onion.
- All the seasonings: dried oregano, sea salt, and black pepper.
- And the liquids, too: olive oil, red wine vinegar, and lemon juice.
NOTE: Paprika and red pepper flakes are excellent add-ins. Additionally, the absence of paprika contributes to this recipe’s bright red color, according to tasteatlas.
How to make Chimichurri Rojo Sauce
Even if you don’t live in Argentina, you can still savor the flavors right in your very own kitchen!
- In a high speed blender or food processor, combine the lemon juice, red wine vinegar, tomato, red bell pepper, red onion, green onion, garlic, parsley, cilantro, oregano, and sea salt. Mix on a LOW speed for several seconds until the ingredients mix together.
- Keeping the speed on LOW, gradually drizzle or stream in the olive oil. If the ingredients clog the blades, then increase the speed just slightly and stream more olive oil. The key is to mix the ingredients together without puréeing them.
- Garnish with coarse black pepper. Refrigerate in an airtight container for about 1-2 days.
Troubleshooting your chimichurri sauce
- Some blenders require liquid at the bottom to prevent the blades from overworking or overheating. The red wine vinegar, lemon juice, and natural juices from the tomato and red bell pepper may be enough to begin blending the ingredients prior to adding the olive oil. If you notice the blades aren’t working properly, and you think more liquid is needed, then drizzle in a little extra olive oil.
- For best results, consume this delicious sauce within about 1-2 days.
If you are feeling the pull for BIG FLAVOR recipes, then you’ll also enjoy these bad boys!
This recipe was inspired by Chili Pepper Madness’s Easy Chimichurri Rojo (Red Chimichurri Recipe) recipe. If you haven’t checked out Mike’s website, then you really need too! He has all sorts of spicy, vibrant recipes. I peaked at a few and was HOOKED immediately.
Chimichurri Rojo Sauce
This Chimichurri Rojo Sauce is a vibrant blend of red bell pepper, tomato, onion, parsley, cilantro, garlic, and onion! Pair this recipe with steak, eggs, chicken, roasted veggies, chips, or crackers. The options are endless! {Paleo}
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: Sauces and Spreads
- Method: Blender
- Diet: Gluten Free
Ingredients
- 2 tablespoons lemon juice
- 1/2 to 1 tablespoon red wine vinegar (See Notes)
- 1 tomato, diced (See Notes)
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup green onion, sliced
- 3 cloves fresh garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tablespoon dried oregano
- 1/4–1/2 teaspoon sea salt
- 1/4 to 1/3 cup olive oil
Instructions
- In a high speed blender or food processor, combine the lemon juice, red wine vinegar, tomato, red bell pepper, red onion, green onion, garlic, parsley, cilantro, oregano, and sea salt. Mix on a LOW speed for several seconds until the ingredients blend together.
- Keep the speed on LOW, and gradually drizzle or stream in the olive oil. If the ingredients clog the blades, then increase the speed just slightly and stream more olive oil. The key is to mix the ingredients together without puréeing them.
- Garnish with coarse black pepper. Refrigerate in an airtight container for about 1-2 days.
Notes
- How much red wine vinegar you use in this recipe will depend larger on how potent you want the chimichurri sauce to be. I err on the side of adding less at first and then add more as desired.
- Roma tomatoes and tomatoes on the vine work well in this recipe.
- For a chunkier chimichurri sauce, use about 1/4 cup olive oil and a small tomato. And for a thinner chimichurri sauce, use a larger tomato and up to 1/3 cup (or slightly more) olive oil.
- Additional mix-ins include paprika, red pepper flakes, and coarse black pepper
Hi, This Rojo is fantastic. Not too many Rojos around. I make a Chimichurri Rojo steak/veggie rub, “Dos Gauchos:. It’s tough to replicate all this goodness in a dry blend. You have a great recipe here. Thank you.
★★★★★
Thank you! Your recipe sounds delicious, too. I’ll need to try it the next time I make a steak/veggie dinner!