Trend Alert: Red Chimichurri Is the Sauce You’ll Want on Everything

If you love big flavor, bright herbs, and sauces that instantly elevate taco night, it’s time to meet your new obsession: Red Chimichurri.

This fiery, flavorful twist on classic chimichurri brings the same fresh herb punch but with extra depth thanks to smoky paprika, red pepper, and a rich red hue that looks as good as it tastes.

Red chimichurri is showing up everywhere right now because it’s:
Easy to make in minutes
Perfect for tacos, grilled meats, and bowls
A “drizzle-worthy” sauce that makes any dish feel restaurant-level

Use it as a taco drizzle, a marinade, or a dip and watch your Taco Tuesday turn into something unforgettable.

Easy Red Chimichurri Recipe

Prep time: 10 minutes
Serves: 6–8 (about 1 cup)

Ingredients

• 1 cup fresh parsley (packed)
• 3 – 4 cloves garlic
• 1 – 2 tbsp fresh oregano (or 1 tsp dried oregano)
• 1 small red chili or 1 tsp crushed red pepper flakes (adjust to taste)
• 1–2 tbsp smoked paprika (gives it that signature red tone + smoky flavor)
• 2 tbsp red wine vinegar (or apple cider vinegar)
• ½ cup olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 tbsp lemon or lime juice (for extra brightness)

Instructions

• Add parsley, garlic, oregano, chili, paprika, vinegar, salt, and pepper to a food processor (or blender).
• Pulse a few times, then slowly drizzle in olive oil.
• Blend until it’s chopped and spoonable not totally smooth (a little texture is the magic).
• Taste and adjust: more vinegar for tang, more salt for punch, more chili for heat.

Best Ways to Use It
Drizzle over steak tacos, chicken tacos, or shrimp tacos
Spoon onto grilled carne asada or pulled pork
Toss with roasted potatoes or grilled veggies
Stir into rice bowls or burrito bowls
Serve with quesadillas for dipping