Chipotle Red Chimichurri Sauce (Copycat Recipe)

This Chipotle red chimichurri sauce is smoky, garlicky, tangy, and full of bold flavor — the perfect copycat of Chipotle’s newest sauce everyone’s talking about. It blends roasted red peppers, fresh cilantro, roasted garlic, chipotle chili, vinegar, and lime into a vibrant, zesty sauce that’s a little spicy, perfectly smoky, and even better made from scratch. If you’ve tried my other Chipotle copycat recipes — like the corn salsa, queso, or honey vinaigrette — you already know this one’s just as spot on.

Why I Love This Red Chimichurri Sauce

When I first heard that Chipotle had launched a red chimichurri sauce, I knew I had to try it. I love Chipotle, and I’m always curious whenever they drop something new. So, of course, the next day, I was at my local Chipotle ordering it on my bowl. One bite, and I totally got the hype — it was smoky, tangy, and garlicky in the best way possible. But as good as it was, I couldn’t help but think, I can make this even better at home.

That night, I started testing my own version — roasting red peppers and garlic, blending in fresh herbs, and adding smoky chipotle chilies to capture that same depth of flavor. After a few rounds of tweaking, I nailed it: a sauce that’s bold, bright, and perfectly balanced, with a depth of flavor that rivals the Chipotle version. It’s become a staple in my kitchen — I've been making it as soon as I run out, so I always have a jar in the fridge.

What I love about this red chimichurri sauce is how versatile it is. It elevates everything you drizzle it on — Chipotle steak, chicken bowls, fajita veggies, eggs, tacos, even sandwiches. The roasted garlic adds sweetness and complexity, the vinegar and lime bring brightness, and the chipotle peppers give it that signature smoky kick. It’s restaurant-quality flavor made right in your blender, and it comes together in under 10 minutes!

Ingredients You’ll Need

• 1 medium roasted red bell pepper
• ½–⅔ cup fresh cilantro
• ¼ cup fresh flat-leaf parsley
• 1 whole head of garlic, roasted
• 1 chipotle pepper in adobo + 1 teaspoon adobo sauce (or 1 smoky red chili)
• ¾ teaspoon smoked paprika
• ¼ teaspoon ground cumin 
• ¼–½ teaspoon crushed red pepper flakes
• 1½ tablespoon red wine vinegar
• 1 tablespoon fresh lime or lemon juice
• ½ cup light or mild olive oil 
• Salt and freshly ground black pepper, to taste

How To Make Chipotle Red Chimichurri Sauce

Step 1: Roast the Pepper and Garlic

Preheat oven to 400°F (200°C). Cut red pepper in half and place skin side up on a baking sheet. Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Place next to the pepper on the sheet. Roast 35–45 minutes until the pepper is charred and the garlic is soft.

Step 2: Steam and Peel

Transfer roasted peppers to a bowl, cover, and let steam for 5 minutes. Peel off the skin and remove the stem and seeds. Once cooled, squeeze the roasted garlic cloves from their skins.

Step 3: Blend the Base

Add roasted red pepper, roasted garlic, cilantro, parsley, chipotle pepper and adobo sauce, smoked paprika, cumin, red pepper flakes, and a pinch of salt to a food processor. Pulse until finely chopped but still slightly textured.

Step 4: Add the Oil and Acids

Scrape down sides, then with the processor running, drizzle in olive oil slowly until the mixture emulsifies slightly. Add red wine vinegar and lime juice, pulsing to combine.

Step 5: Taste and Adjust

Season to taste—add salt for savoriness, vinegar or lime for brightness, or more chili for heat. If too thick, loosen with a drizzle of olive oil or a teaspoon of water. Let rest 10–15 minutes before serving for flavors to meld.

Expert Tips To Make The Best Red Chimichurri Sauce

• Roast for richer flavor: Taking the time to roast the red peppers and garlic makes all the difference. Roasting brings out their natural sweetness and adds smoky, caramelized depth that gives this Chipotle-style chimichurri its signature flavor. You can roast them in the oven, over a gas flame, or even on the grill—just make sure to char them lightly for that perfect smoky edge.
• Don’t overblend the sauce: A great chimichurri has texture—it shouldn’t be completely smooth. Pulse the ingredients in a food processor just until they’re finely chopped but still have visible flecks of herbs and peppers. Over-blending can make the sauce too thin and lose that vibrant, rustic feel.
• Use light or mild olive oil: Skip strong extra-virgin olive oil here—it can overpower the herbs and roasted vegetables. Instead, use a light or mild olive oil that allows the cilantro, vinegar, and chipotle to shine while keeping the sauce smooth and balanced.
• Balance the acidity and heat: This is a sauce that’s meant to be bold and customizable. Taste as you go and tweak the vinegar, lime juice, and chipotle until it fits your preference. Vinegar adds tang, lime keeps it fresh, and chipotle brings the smoky heat. If you like it spicier, add more chipotle or a pinch of crushed red pepper flakes; if it’s too sharp, mellow it out with a drizzle of olive oil.
• Let it rest before serving: After blending, let the sauce sit for 10–15 minutes before serving. This resting time allows the flavors to meld and the oil to emulsify into a silky, cohesive sauce. It also helps the color deepen, slightly thicken the sauce, and rounds out the flavor.
• Make it ahead for meal prep: This sauce is perfect for meal prepping—make a batch at the start of the week and drizzle it over grilled meats, seafood, veggies, or even eggs. It keeps well in the fridge and instantly adds a smoky, tangy punch to any meal.

Serving Ideas

One of the best things about this Chipotle red chimichurri sauce is that it tastes amazing on so many different things — it goes with just about everything. Whether you’re grilling, roasting, or meal-prepping for the week, this smoky, tangy sauce instantly transforms any dish into something bold and flavorful. Here are some of my favorite ways to use it:

• Drizzle over grilled meats and seafood: This sauce was made for protein. Spoon it over grilled chicken, my Chipotle chicken, carnitas, steak, shrimp, or salmon for a restaurant-worthy finish. The smoky chipotle and roasted garlic pair perfectly with the char from the grill, while the tangy vinegar and lime balance the richness of the meat. 
• Spoon onto tacos, burrito bowls, or quesadillas: For a quick Chipotle-style meal at home, drizzle this red chimichurri sauce over tacos, burritos, burrito bowls, quesadillas, or fajitas. It adds smoky depth and a hint of spice that instantly elevates any Tex-Mex dish. I especially love it with chicken tacos or carne asada, and my wife's been putting it on grilled veggie burritos.
• Toss with roasted vegetables or potatoes: Use it as a vegetable finishing sauce — toss roasted carrots, potatoes, or cauliflower in chimichurri right before serving. The sauce clings to the caramelized edges, adding brightness and a burst of flavor. It’s also amazing with grilled corn or oven-roasted sweet potatoes.
• Use as a dip or appetizer sauce: Serve this Chipotle chimichurri as a dipping sauce for bread, tortilla chips, empanadas, sheet pan chicken nachos, or grilled skewers. The smoky heat and garlicky tang make it a standout pairing for appetizers or snack boards. You can even mix a little into mayonnaise or Greek yogurt for a smoky dipping sauce.

Chipotle Red Chimichurri Sauce FAQs

Can I use jarred roasted peppers?

Yes! Jarred roasted red peppers work fine in this recipe and save time. Just drain them well and pat them dry with paper towels before blending. Excess liquid can thin the sauce and mute the smoky flavor, but otherwise, they’re a great shortcut for homemade Chipotle red chimichurri sauce.

Can I use fresh garlic instead of roasted garlic?

You can, but note that roasted garlic adds sweetness and depth while fresh garlic has a sharper, more pungent bite. If using fresh garlic, start with a small amount and add more to taste. Roasted garlic balances the chipotle’s smoky heat, giving the sauce a more mellow, well-rounded flavor.

How spicy is this chimichurri?

This red chimichurri sauce is medium in heat — smoky, not fiery. The spice level comes mainly from the chipotle chili and any added red pepper flakes. To tone it down, use half a chipotle or omit the flakes. For extra heat, add a second chipotle pepper or a dash of cayenne. It’s easy to customize based on your spice tolerance.

Can I freeze chimichurri sauce?

Yes! Chimichurri freezes well. Spoon it into an ice cube tray to create single-serving portions, then transfer the frozen cubes to a freezer-safe bag. They’ll keep for up to 3 months. Thaw individual cubes in the refrigerator overnight or at room temperature for about 30 minutes before serving. Give it a quick stir or drizzle of olive oil to restore its texture.

How long does homemade chimichurri last?

Your Chipotle-style chimichurri will keep for up to 1 week in the refrigerator when stored in an airtight glass jar. Over time, the flavors actually deepen, making it taste even better after a day or two.

Can I make this red chimichurri ahead of time?

Definitely! This sauce actually tastes best when it has time to rest. For the freshest flavor, make it up to 3 days ahead, refrigerate it, and let it come to room temperature before serving. The resting time allows the oil, vinegar, and herbs to blend for a smoother, more balanced flavor.

My Final Thoughts

This copycat Chipotle red chimichurri sauce is bold, smoky, and packed with fresh flavor. It’s a spicy salsa-like condiment that transforms everyday meals into something extraordinary. With roasted red peppers, garlic, herbs, and a touch of chipotle heat, it’s versatile enough for dipping, drizzling, or marinating—and it tastes even better after resting. Once you make it, you’ll want to put it on everything—trust me, it's addictive! Give it a try and leave me a review and comment below, I'd love to hear your thoughts.

More Chipotle Copycat Recipes

• Chipotle barbacoa
• Chipotle sofritas
• Chipotle cilantro lime rice
• Chipotle green chili salsa
• Chipotle guac