Red Chimichurri Sauce



Serving size

about 1/4 cup sauce
15 minutes
60 minutes

This recipe can easily be multiplied and makes good leftovers. Keeps well, refrigerated, for up to a week.

Red Chimichurri Sauce


1 small Red bell peppers (seeded and cut into large chunks)
4 large Green onions (thinly sliced crosswise) (keep white and green parts separate)
2 Tbsp. Red wine vinegar
2 Tbsp. Olive oil
1 pepper Jalapeno pepper (stemmed and seeded)
2 clove Garlic, raw (minced)
1 tsp.. Ground cumin
1 Tbsp. Fresh oregano (or 1 tsp.. dried)
1/4 tsp. Salt
1 tsp.. Smoked paprika
1/8 tsp. Red Pepper Flakes
1/2 1/4 cup Coriander (cilantro) leaves, raw


Place the red pepper, white part of the green onions, vinegar, olive oil, jalapeno, garlic, cumin, oregano, salt, paprika, and red pepper flakes in a blender or mini chopper.

Process by gently pulsing until the ingredients are blended, but not smooth.

Add the cilantro and the green part of the green onions and pulse gently until blended.

Do not over process. The texture should be slightly chunky.

Chill before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a simple and quick sauce that you can create on your own fresh taste of South American cuisine. The sauce is great on almost anything. It is mild enough for grilled vegetables or broiled salmon but will hold up to something like roasted chicken.

"A house is not a home unless it contains food and fire for the mind as well as the body."

Benjamin Franklin