Chimichurri Rojo Sauce

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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}


  • 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 leaves, roughly chopped
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1 tablespoon dried oregano
  • 1/41/2 teaspoon sea salt
  • 1/4 to 1/3 cup olive oil


  1. 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. 
  2. 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.
  3. Garnish with coarse black pepper. Refrigerate in an airtight container for about 1-2 days.


  • 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, stream in the olive oil about 1-2 tablespoons at a time, until the desired consistency is reached. I like to have 1/4 cup to 1/3 cup olive oil on hand, but I don’t always use it all. How much I use depends not only on the blender but also the size and juiciness of the tomato and the consistency of the other fresh ingredients.
  • Additional mix-ins include paprika, red pepper flakes, and coarse black pepper