This Red Chimichurri Sauce is full of flavor and goes great with just about anything! The tangy apple cider vinegar combined with the garlic and red pepper flakes is oh so delicious. This versatile sauce only takes 10 minutes to make and is the perfect addition to so many recipes. This makes for a fun dipping sauce for fish, chicken, pork, skirt steak and so much more. It also makes for a great marinade for grilling!
When we went on our honeymoon in Turks and Caicos, they had the most amazon pork tenderloin with asparagus, sweet potato mash and this chimichurri sauce on top. When we came home making this recipe was on the top of my to-do list! I love this recipe so much that I even made it for Father’s Day this past weekend paired with my Braided Pork Loin Recipe. If you love this recipe, you will love my other sauces like my Whole30 Caesar Dressing, Breakfast Burrito Sauce, Nut Free Pesto, my Classic Green Chimichurri and Dairy Free Pesto.
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Recipe Ingredients
- Extra virgin olive oil-This is my go to base fat oil for this recipe. A good quality olive oil is a must! You can use avocado oil but it may impact the flavor profile.
- Fresh curly parsley and fresh cilantro-Adds so much flavor! If you are one of those people who thinks cilantro tastes like soup, then double up on the fresh parsley.
- Fresh garlic-Adds so much flavor.
- Red pepper flakes-Totally optional but adds a nice kick.
- Yellow onion-Adds a nice sweet touch.
- Red pepper-Adds a nice sweet touch with the yellow onion.
- Apple cider vinegar-Adds a bit of a tangy flavor.
- Sea salt-For flavor.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Fresh herbs- If you want to make a mint chimichurri, swap the cilantro out for fresh mint.
- Other peppers- Some people like adding fresno peppers, roasted red peppers, and other kind of peppers to add more flavor. This is completely optional. I like little heat so I just add the red bell peppers.
- Apple cider vinegar- You can also use white vinegar, white wine vinegar, or red wine vinegar, however all will provide a different kind of flavor.
- Yellow onion- While I love sweet yellow onion in this recipe you can also use red onion.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Step #1: Wash all ingredients and pat dry. Place all ingredients in a high quality food processor.
Step #2: Blend until the sauce reaches a smooth texture!
Recipe FAQs
I have had this food processor since college and love it! It cleans so well and is so easy to work with.
This sauce goes great with just about anything but we especially love it with steak and chicken.
It can last up to a week in the fridge in an airtight container! If you want longer storage, I suggest dividing up this delicious condiment into smaller portions inside ice cube trays and then placing the trays inside a freezer bag or freezer-safe container. This allows you to freeze individual portions. You can store the freezer bag in the freezer for up to 3 months. Just pop a cube when you are ready to use it. This is a great option so you can always have some fun things on hand to spice up your dishes but don’t always have to carry fresh ingredients.
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Red Chimichurri
Equipment
- High speed food blender
Ingredients
- 1 whole red pepper chopped
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 6 cloves garlic
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 yellow onion chopped
- 1/2 tsp red pepper flakes optional-to add a kick.
Instructions
- Place all ingredients in a high speed food processor and blend until smooth.
Lori says
Really good chimichurri – We love using this on meat dishes
Allianna Moximchalk says
It is so versatile! Glad you enjoyed!