This copycat Chipotle red chimicurri sauce recipe is vibrant, a little spicy, and packed with smoky depth. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This red chimichurri sauce has restaurant-quality flavor made right in your blender, and it comes together in under 10 minutes.
INGREDIENTS FOR THE SAUCE
– Red bell pepper
– Fresh cilantro
– Garlic
– Chipotle pepper in adobo
– Smoked paprika
– Crushed red pepper flakes
– Red wine vinegar
– Lime
– Olive oil
– Salt and pepper
Preheat oven to 400°F. Add halved red pepper and foil-wrapped garlic to a baking sheet..Roast 35–45 minutes until the pepper is charred and garlic is soft.
STEP 1: ROAST THE PEPPER AND GARLIC
STEP 2: STEAM AND PEEL
Transfer roasted peppers to a bowl, cover, and let steam for 5 minutes. Peel off the skin and remove stem and seeds. Once cooled, squeeze the roasted garlic cloves.
STEP 3: BLEND THE BASE
Add roasted red pepper, roasted garlic, and remaining ingredients to a food processor. Pulse until finely chopped but still slightly textured.
STEP 4: ADD THE OILS AND ACIDS
Scrape down sides, then with processor running, drizzle in olive oil slowly until mixture emulsifies slightly. Add red wine vinegar and lime juice, pulsing to combine.
STEP 5: TASTE AND ADJUST
Season to taste. 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.
PRO TIPS
- Add vinegar and lime juice to balance the acidity and heat to your liking
- Let the sauce sit for 10-15 mins for the flavors to meld
- Serve over grilled chicken, steak, or salmon
GET THE FULL RECIPE
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