Chipotle Red Chimichurri Sauce Recipe: Bring the New Sauce Home

The first time I tried Chipotle’s new red chimichurri sauce, I knew I had to recreate it at home. That bright, zesty kick with roasted garlic and just the right amount of heat? It completely transformed my regular burrito bowl into something extraordinary. If you’ve been craving that red chimichurri Chipotle magic without the drive-thru wait, you’re in exactly the right place.

This Chipotle red chimichurri recipe is easier than you think – we’re talking 10 minutes of active prep and ingredients you probably already have lurking in your pantry. Unlike the green chimichurri you might know from steakhouses, this red version brings smoky chipotle peppers, tangy red wine vinegar, and fresh herbs together in a sauce that’s bold, garlicky, and ridiculously versatile.

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You’ll love this authentic red chimichurri chipotle recipe because it works on everything: carne asada tacos, grilled chicken, burrito bowls, and even roasted vegetables. It’s that condiment you’ll find yourself spooning onto your plate “just one more time” until the jar’s empty. Plus, it keeps beautifully in the fridge for up to two weeks, so you can meal prep like a pro.

Ready in just 10 minutes with minimal cleanup, this is the kind of recipe that makes you feel like a kitchen genius without breaking a sweat.

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In this post, you’ll learn exactly how to make Chipotle’s red chimichurri sauce at home, customize the heat level to your liking, and discover the best ways to use this game-changing condiment.

Red Chimichurri Chipotle Recipe – Ingredients Section

Chipotle Red Chimichurri Ingredients

Everything you need to make this Chipotle red chimichurri sauce from scratch. Most ingredients are pantry staples, and the fresh herbs bring them to life.

For the Red Chimichurri Sauce:

Fresh Herbs & Aromatics:

• 1 cup fresh cilantro, packed (about 1 large bunch / 25g)
• ½ cup fresh parsley, packed (about ½ bunch / 15g)
• 3 cloves garlic, roasted (or 4 cloves raw garlic for a sharper bite)
• 1 small shallot, roughly chopped (about 2 tablespoons / 20g)
• 1 red chili, seeds removed for less heat (or 1 red Fresno pepper)

Liquids & Acids:

• ⅓ cup red wine vinegar (80ml)
• ⅓ cup extra virgin olive oil (80ml)
• 2 tablespoons fresh lime juice (juice of 1 lime / 30ml)
• 2 tablespoons water (30ml) – for desired consistency

Chipotle & Spices:

• 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce)
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano (preferably Mexican oregano)
• ¼ teaspoon ground coriander
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon black pepper

Optional Add-ins:

• 1 teaspoon honey or agave (for a touch of sweetness to balance heat)
• Pinch of cayenne pepper (if you want it spicier)

Ingredient Substitutions & Swaps

Making it work with what you have:

1. Herb Swaps:

• No parsley? Use all cilantro (1½ cups total) for a more authentic Mexican flavor
• Cilantro-averse? Swap for extra parsley plus a handful of fresh oregano

2. Vinegar Alternatives:

• Red wine vinegar → white wine vinegar, apple cider vinegar, or sherry vinegar
• Add an extra tablespoon of lime juice if using milder vinegar

3. Heat Level Adjustments:

• Less spicy: Use only 1 chipotle pepper, remove all chili seeds, skip the cayenne
• More fire: Add 2-3 red chilies, including seeds, or add ¼ teaspoon cayenne
• No Chipotle peppers? Use ½ teaspoon chipotle powder + ½ teaspoon tomato paste

4. Garlic Options:

• Roasted garlic → raw garlic (use 2 cloves instead of 3 for less intensity)
• Garlic powder works in a pinch (1 teaspoon), but fresh is always best

5. Dietary Modifications:

• Oil-free: Replace olive oil with vegetable broth or more water (texture will be thinner)
• Low-sodium: Use unsalted chipotle peppers or reduce salt to ¼ teaspoon

Before You Start: Pro Tips

Roasting garlic ahead? If you’re using roasted garlic (highly recommended for that mellow, garlicky sweetness), roast your cloves while prepping other ingredients. Wrap 3-4 cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for 20-25 minutes until golden and soft.

Chipotle peppers in adobo come canned – you’ll have leftovers! Store unused peppers in an airtight container in the fridge for up to 2 weeks, or freeze individual peppers in ice cube trays for future batches.

Measuring fresh herbs: Pack them into the measuring cup gently but firmly – you want full cups, not loosely scattered leaves. Remove thick stems from cilantro and parsley before measuring.

Next up: Let’s blend these Chipotle red chimichurri ingredients into the ultimate zesty sauce that rivals (or beats!) the original.

How to Make Chipotle Red Chimichurri Sauce (Step-by-Step)

This best red chimichurri chipotle recipe comes together in just one bowl (or blender!). Follow these simple steps to bring the flavors of red chimichurri to life in your own kitchen.

Step 1: Roast the Garlic (Optional but Recommended)

1. Preheat your oven to 400°F (200°C). Wrap 3 cloves of garlic in aluminum foil with a small drizzle of olive oil.

2. Roast for 20-25 minutes until the garlic is golden, soft, and fragrant. The cloves should squeeze out easily and have a mellow, sweet flavor. Let cool for 5 minutes before using.

Pro tip: Skip this step if you’re short on time – raw garlic works too, just use 2 cloves instead of 3 for a sharper, more pungent kick.

Step 2: Prep Your Fresh Ingredients

3. Rinse the fresh cilantro and parsley under cold water, then pat dry with paper towels or spin in a salad spinner. Remove any thick, woody stems, but keep the tender ones – they have tons of flavor.

4. Roughly chop the small shallot and slice your red chili in half lengthwise. Remove the seeds and membranes if you want less heat, or leave them in for a spicier sauce.

5. If using roasted garlic, squeeze the soft cloves out of their skins. If using raw, peel and roughly chop.

Step 3: Combine Ingredients in Food Processor

6. Add the cilantro, parsley, roasted garlic (or raw garlic), shallot, and red chili to your food processor or high-powered blender.

7. Add the 2 Chipotle peppers in adobo plus 1 tablespoon of the adobo sauce. This gives you that signature smoky heat that makes Chipotle’s version so addictive.

8. Pour in the red wine vinegar, lime juice, and water. Add the smoked paprika, cumin, oregano, coriander, salt, and black pepper.

Visual cue: Your food processor should look packed with vibrant green herbs and deep red peppers – that’s perfect!

Step 4: Blend the Chipotle Red Chimichurri Sauce

9. Pulse 8-10 times to break down the larger pieces, scraping down the sides as needed. You want a chunky, textured sauce – not a completely smooth puree.

10. With the processor running, slowly drizzle in the ⅓ cup olive oil through the feed tube. Blend for 15-20 seconds until the sauce reaches your desired consistency. It should be thick enough to cling to a spoon but pourable.

Texture check: Think slightly chunky vinaigrette with visible herb flecks. If it’s too thick, add water 1 tablespoon at a time. Too thin? Add a bit more olive oil or a handful of herbs.

Step 5: Taste and Adjust Seasoning

11. Transfer a spoonful to a small dish and taste. This is where the magic happens! Adjust the flavors to match your preference:

• More tang? Add 1-2 teaspoons red wine vinegar or lime juice
• More heat? Mix in a pinch of cayenne or another chipotle pepper
• Too spicy? Stir in ½ teaspoon of honey or add more olive oil to mellow it out
• Needs salt? Add ¼ teaspoon at a time until it pops

12. Blend for another 5-10 seconds after any additions to incorporate fully.

Step 6: Let Flavors Mellow and Serve

13. Transfer your Chipotle red chimichurri sauce recipe to an airtight container or jar. Let it rest in the refrigerator for at least 30 minutes before serving – this allows the garlic and spices to mellow and the flavors to marry beautifully.

14. Give it a good stir before using, as the oil may separate slightly (this is totally normal!). Drizzle generously over carne asada, burrito bowls, grilled chicken, tacos, or anything that needs a zesty, garlicky kick.

Storage tip: This sauce gets even better after 24 hours! The flavors deepen and become more complex as it sits.

Recipe Overview: Quick Reference

Prep Time	Cook Time	Resting Time	Total Time	Servings	Difficulty
10 minutes	25 minutes*	30 minutes	1 hour 5 min	1½ cups (about 12 servings)	Easy

*Cook time applies only if roasting garlic. Active prep is just 10 minutes if using raw garlic.

What You’ve Just Made

Congratulations! You’ve created an authentic red chimichurri Chipotle recipe that captures all the zesty, garlicky goodness of the Chipotle Mexican Grill original. This condiment is made with roasted garlic, fresh herbs, and chili peppers and fresh lime that bring ultimate flavor to every bite.

Pro serving tip: Let your guests or family drizzle this themselves at the table – once they try it, they’ll want it on everything. Trust me, one batch won’t last long!

Red Chimichurri Chipotle Recipe – Tips & Variations

Expert Tips for the Best Red Chimichurri Chipotle Recipe

After making this Chipotle red chimichurri sauce dozens of times (and yes, eating it straight from the spoon), here are my hard-earned tips for perfect results every time.

1. Don’t Skip the Resting Time

I know it’s tempting to dig in immediately, but letting your red chimichurri sauce rest for at least 30 minutes – ideally overnight – transforms it completely. The raw garlic mellows, the vinegar softens, and all those flavors marry into something truly special. The first time I tried this sauce fresh versus day-old, the difference was night and day. Patience pays off here.

2. Control the Texture

The biggest mistake I see? Over-blending until it’s baby food smooth. Chipotle’s red chimichurri has texture – you should see flecks of herbs and small chunks throughout. Pulse your food processor rather than running it continuously. Aim for a chunky vinaigrette consistency, not a puree. If you accidentally over-blend, stir in some finely chopped fresh cilantro to add texture back.

3. Roasted vs. Raw Garlic Makes a Huge Difference

Using roasted garlic gives you that mellow, sweet garlicky flavor that makes this sauce so addictive without the harsh bite. Raw garlic works in a pinch, but use less (2 cloves instead of 3) or it can overpower everything. My family actually prefers the roasted version – it’s noticeably smoother and more restaurant-quality.

Time-saver: Roast a whole head of garlic at once and keep the extra cloves in olive oil in the fridge for up to a week. You’ll have roasted garlic ready for your next batch.

4. Adjust the Heat Gradually

Chipotle peppers vary wildly in spiciness depending on the brand. Start with 1½ peppers if you’re heat-sensitive, taste, then add more. It’s easy to add spice, but impossible to remove it. I’ve tested this with four different brands of chipotles in adobo, and some were twice as hot as others. The adobo sauce adds smoky flavor with less heat, so adjust that ratio too.

5. Use Quality Olive Oil

Since olive oil is a major component of this Chipotle red chimichurri sauce recipe, use one you’d actually enjoy eating. You don’t need premium extra virgin, but avoid anything labeled “light” or flavorless. A fruity, slightly peppery olive oil complements the herbs beautifully and adds richness that makes this sauce cling to your burrito bowl perfectly.

Recipe Variations to Try

Spicier Red Chimichurri

For true heat lovers, this version brings serious fire without losing flavor complexity.

Modifications:

• Increase to 3 Chipotle peppers in adobo
• Use 2 red chilies with seeds intact (or substitute 1 habanero for intense heat)
• Add ¼ teaspoon cayenne pepper
• Include 2 tablespoons of the adobo sauce instead of 1

This spicier version is phenomenal on carne asada tacos or as a marinade for grilled steak. Fair warning: it’s genuinely hot, not just “white people spicy.”

Lighter, Herbier Version

Want more herb-forward flavor with less oil? This variation is brighter and works beautifully as a salad dressing.

Modifications:

• Reduce olive oil to 3 tablespoons (45ml)
• Increase water to 5 tablespoons (75ml)
• Add an extra ½ cup of fresh parsley
• Include 1 teaspoon of honey for balance
• Use only 1 chipotle pepper for mild background heat

This creates more of a tangy vinaigrette consistency that’s incredible drizzled over grilled vegetables, chipotle chicken salads, or grain bowls—lower calories but still packed with the flavors of red chimichurri.

Smoky Roasted Version

This takes the authentic red chimichurri chipotle recipe up a notch with deeper, char-grilled flavors.

Modifications:

• Roast the red chili alongside the garlic until blistered (10 minutes)
• Char the shallot on the grill or under the broiler for 3-4 minutes
• Add ½ teaspoon liquid smoke (optional but amazing)
• Increase smoked paprika to 1½ teaspoons

This variation mimics that Mexican grill flavor perfectly and pairs exceptionally with anything off the barbecue. I make this version every summer when we’re grilling, and it disappears faster than I can make it.

Storage, Freezing & Shelf Life

Refrigerator Storage (Recommended)

Store your Chipotle red chimichurri in an airtight glass jar or container with a tight-fitting lid. It keeps beautifully for 10-14 days in the refrigerator.

Pro tips:

• Pour a thin layer of olive oil on top before sealing to prevent oxidation
• Always use a clean spoon when scooping out sauce
• The flavors actually improve over the first 2-3 days as everything melds
• If the oil separates, just stir before using – totally normal

Freezing Instructions

Yes, you can freeze this red chimichurri sauce! While the texture changes slightly (fresh herbs never freeze perfectly), the flavor remains excellent.

Best method:

• Pour sauce into ice cube trays
• Freeze until solid (4-6 hours)
• Pop out cubes and transfer to a freezer-safe zip-top bag
• Label with date and contents
• Use within 3 months for best quality

To use: Thaw individual cubes in the fridge overnight or at room temperature for 30 minutes. Give it a good stir to re-emulsify. Each cube is roughly 2 tablespoons—perfect for topping a single burrito or bowl.

Make-Ahead Strategy

This is an ideal make-ahead condiment for meal prep. I’ve tested the timeline extensively:

• 30 minutes ahead: Minimum resting time, good flavor
• 24 hours ahead: Optimal flavor development, highly recommended
• 3 days ahead: Peak flavor, all ingredients fully married
• 7+ days ahead: Still delicious, but herbs start losing brightness

Meal prep tip: Make a double batch on Sunday and portion it into small containers for the week. Your weeknight burritos, tacos, and grain bowls will thank you.

Reheating? Don’t Do It

This is a fresh sauce meant to be served cold or at room temperature. Never heat chimichurri – it kills the fresh herb flavor and makes the garlic bitter. Instead, let it sit out for 15-20 minutes before serving if you prefer it less cold, or spoon it over hot food where it’ll warm naturally.

Troubleshooting Common Issues

Too bitter? You over-processed it or used too much raw garlic. Stir in 1 teaspoon of honey and an extra tablespoon of olive oil to mellow it.

Too thin? Add more fresh herbs or blend in 1 tablespoon of olive oil at a time until it thickens to a pourable but clingy consistency.

Too thick? Thin with water (for lighter) or olive oil (for richer) 1 teaspoon at a time.

Flavors taste flat? Needs acid. Add lime juice or vinegar ½ teaspoon at a time, plus a pinch more salt.

Red Chimichurri Chipotle Recipe – Nutritional Information

Chipotle Red Chimichurri Nutrition Facts

Understanding the Chipotle red chimichurri nutrition helps you make informed choices, whether you’re tracking macros or just curious about what’s in this zesty sauce.

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Per Serving (2 tablespoons / 30ml)

Nutrient	Amount
Calories	68 kcal
Total Fat	7g
Saturated Fat	1g
Carbohydrates	2g
Dietary Fiber	0.5g
Sugars	0.5g
Protein	0.3g
Sodium	145mg
Vitamin A	8% DV
Vitamin C	12% DV
Calcium	1% DV
Iron	3% DV

Recipe Yield: Approximately 1½ cups (12 servings)

Red Chimichurri Chipotle Calories Breakdown

The red chimichurri chipotle calories come primarily from the olive oil, which provides healthy monounsaturated fats. The fresh cilantro, parsley, and garlic contribute minimal calories but pack a nutritional punch with antioxidants, vitamins, and beneficial compounds.

What makes this sauce relatively healthy:

• Heart-healthy fats from olive oil
• Fresh herbs loaded with vitamins A, C, and K
• Garlic with anti-inflammatory properties
• Minimal added sugar (unless you opt for the honey variation)
• No preservatives or artificial ingredients
• Naturally gluten-free and dairy-free

Compared to creamy sauces or mayo-based condiments that can clock in at 100+ calories per serving, this chipotle red chimichurri sauce is a flavorful, lighter option that doesn’t skimp on taste.

Adjusting Nutrition for Your Needs

Want to reduce calories?

• Cut the olive oil in half and increase water (saves ~30 calories per serving)
• Use this as a flavor accent rather than a heavy pour

Looking for lower sodium?

• Reduce salt to ⅛ teaspoon or omit entirely
• Use fresh chipotle peppers instead of canned (which contain salt in the adobo)

Boosting protein?

• This isn’t a protein source, but it pairs perfectly with high-protein foods like carne asada, chipotle chicken, or black beans

Important Disclaimer

Nutritional values are estimates and may vary based on:

• Specific brands of ingredients used (especially chipotle peppers in adobo and olive oil)
• Exact measurements and preparation methods
• Whether you use optional ingredients like honey
• How much adobo sauce you include

For the most accurate nutrition information tailored to your exact ingredients, I recommend using free online calculators like:

• MyFitnessPal Recipe Calculator
• Cronometer
• USDA FoodData Central

Simply input your specific ingredient brands and quantities for personalized nutritional data.

How This Compares to Store-Bought Sauces

Curious how your homemade Chipotle red chimichurri sauce stacks up?

Sauce Type	Calories (2 tbsp)	Sodium	Additives
Homemade Red Chimichurri	~68	145mg	None
Store-bought Chimichurri	80-120	200-350mg	Often contains preservatives
Ranch Dressing	140	260mg	Multiple additives
Chipotle Mayo	100	180mg	Stabilizers, sugar

Making this sauce at home means you control exactly what goes in – no hidden sugars, no weird stabilizers, just real ingredients with authentic flavor.

Allergen Information

This recipe is naturally: ✓ Gluten-free
✓ Dairy-free
✓ Egg-free
✓ Nut-free
✓ Soy-free
✓ Vegan (as written)

Contains: Garlic, shallots (from the allium family)

Perfect for most dietary restrictions! Just double-check your Chipotle pepper can label if you have specific allergen concerns.

The Bottom Line

This red chimichurri sauce delivers big flavor without the calorie guilt. At just 68 calories per serving, you can generously drizzle it over your burrito bowl, tacos, or grilled meats while keeping your meal balanced and delicious. The fresh herbs and quality olive oil provide nutritional benefits alongside that addictive garlicky, tangy kick.

Remember: condiments should enhance your food, not weigh it down. This sauce does exactly that.

Red Chimichurri Chipotle Recipe – Conclusion & Call to Action

There you have it—your complete guide to making Chipotle’s red chimichurri sauce right at home. In just 10 minutes of active prep, you’ve unlocked that restaurant-quality, zesty sauce that transforms ordinary meals into something crave-worthy. No more settling for plain sour cream or store-bought salsas when you can whip up this garlicky, smoky, herb-packed condiment that rivals (or honestly, beats) the original.

What makes this Chipotle red chimichurri recipe truly special is its versatility. Whether you’re spooning it over your weekly meal-prepped burrito bowls, drizzling it on sizzling carne asada fresh off the grill, or using it as a marinade for chipotle chicken, this sauce just works. It’s that rare recipe that feels impressive but requires minimal effort—the kind of secret weapon that makes people ask, “Wait, you made this?”

The best part? This authentic red chimichurri chipotle recipe gets better with time. Make a batch on Sunday, and by Wednesday, you’ll wonder how you ever lived without having this in your fridge. The flavors of red chimichurri deepen, the heat mellows just right, and you’ll find yourself reaching for it at every meal.

Perfect Pairings: What to Serve with Red Chimichurri

Not sure where to start? Here are my go-to combinations that showcase this red chimichurri sauce at its finest:

Classic Taco Night

Load up soft corn tortillas with grilled steak, a handful of crispy cabbage, a squeeze of lime, and a generous drizzle of red chimichurri. The tang cuts through the richness of the meat perfectly. Try it on fish tacos too—the combination is unexpectedly magical. Build-Your-Own

Burrito Bowls

Set out cilantro-lime rice, black beans, fajita vegetables, your choice of protein, and this chipotle red chimichurri as the star condiment. It brings everything together with that signature Mexican grill flavor everyone loves. Way better than takeout, and you control exactly what goes in.

Grilled Meat Sundays

Use this as both a marinade (2-4 hours before grilling) and a finishing sauce for steak, chicken thighs, or pork chops. The roasted garlic and smoky paprika create an incredible crust on grilled meats. Pair with roasted potatoes and you’ve got a restaurant-worthy dinner.

Upgrade Your Salads

Thin this sauce with a bit of extra lime juice and water to create an incredible salad dressing. Toss it with romaine, grilled corn, black beans, avocado, and tortilla strips for a Southwestern salad that actually tastes exciting.

Your Turn: Try This Chipotle Red Chimichurri Recipe Easy Tonight!

Seriously, what are you waiting for? You’ve got the recipe, the tips, the variations—everything you need to create this ultimate flavor bomb. Whether you’re trying Chipotle’s new sauce for the first time or you’re a devoted fan looking to recreate it at home, this recipe delivers.

Frequently Asked Questions About Red Chimichurri Chipotle

Got questions about making this Chipotle red chimichurri sauce? Here are the answers to what home cooks ask me most often.

What makes Chipotle’s red chimichurri different from traditional green chimichurri?

Traditional chimichurri is green, herb-forward, and typically made with just parsley, garlic, vinegar, and oil. Chipotle’s new red chimichurri adds smoky chipotle peppers, red chili, and a blend of cilantro and parsley for a bolder, spicier profile. The roasted garlic and adobo sauce create a deeper, more complex flavor with pleasant heat that green versions don’t have. Think of it as chimichurri’s adventurous cousin with a Mexican twist.

Is red chimichurri sauce spicy? Can I make it milder?

Yes, this Chipotle red chimichurri has a medium kick from the chipotle peppers and red chili. To make it milder, use only 1 chipotle pepper instead of 2, remove all seeds from the red chili, and skip the optional cayenne. You can also add an extra tablespoon of olive oil or a teaspoon of honey to mellow the heat. The sauce is flavorful without being overwhelming—most people find it pleasantly zesty rather than mouth-burning.

Can I make Chipotle red chimichurri ahead of time?

Absolutely! This is actually one of those sauces that improves with time. Make it 1-3 days ahead and store it in an airtight container in the refrigerator. The flavors mellow and marry beautifully as it sits. I always make mine at least 24 hours before serving for optimal taste. It keeps well for 10-14 days refrigerated, making it perfect for weekly meal prep. Just give it a good stir before using since the oil may separate naturally.

What can I use if I don’t have chipotle peppers in adobo?

If you can’t find canned chipotles in adobo, substitute with ½ teaspoon chipotle powder plus ½ teaspoon tomato paste and a dash of smoked paprika to mimic that smoky, slightly sweet flavor. Alternatively, use 1-2 dried chipotle peppers (rehydrated in warm water for 10 minutes) blended with a teaspoon of tomato paste. The flavor won’t be identical, but you’ll still get that signature smoky heat that makes this red chimichurri sauce so addictive.

Can I freeze red chimichurri for later?

Yes! Pour the sauce into ice cube trays, freeze until solid, then transfer cubes to a freezer bag. Each cube equals about 2 tablespoons—perfect single portions. It keeps for up to 3 months frozen. The texture changes slightly (fresh herbs never freeze perfectly), but the flavor remains excellent. Thaw individual cubes in the fridge overnight or at room temperature for 30 minutes. Great for having that chipotle red chimichurri flavor on hand anytime.

What’s the difference between chimichurri and salsa?

Great question! Salsa typically has a tomato base with chunky vegetables and is served fresh. Chimichurri is an herb-based sauce with oil and vinegar—more like a thick vinaigrette or condiment. Red chimichurri gets its color from red peppers and spices, not tomatoes. The texture is smoother and oilier than salsa, designed to coat and cling to foods rather than sit on top. Both are delicious, just different categories entirely!

Do I need a food processor, or can I make this by hand?

You can absolutely make Chipotle red chimichurri sauce by hand! Finely mince all the herbs, garlic, shallot, and peppers with a sharp knife, then whisk everything together in a bowl. The texture will be chunkier (which is actually very traditional), and it takes about 15 minutes of chopping. A food processor makes it faster and ensures even consistency, but hand-chopped has rustic charm. Blenders work too, though you’ll need to stop and scrape down the sides frequently.

How long does homemade red chimichurri last in the fridge?

Properly stored in an airtight container, your red chimichurri chipotle sauce stays fresh for 10-14 days refrigerated. Pour a thin layer of olive oil on top before sealing to prevent oxidation and preserve that vibrant color. Always use a clean spoon when serving to avoid contamination. The garlic flavor intensifies slightly over time, while the herbs may lose a tiny bit of brightness after a week—but it’s still delicious throughout its shelf life.

What dishes pair best with Chipotle red chimichurri?

This versatile sauce shines on virtually everything! Try it on carne asada tacos, burrito bowls, grilled steak, chipotle chicken, roasted vegetables, or grain bowls. It’s phenomenal as a marinade for meats before grilling, drizzled over scrambled eggs, or stirred into rice. My personal favorites are spooning it over crispy carnitas tacos or using it as a dipping sauce for grilled shrimp. The garlicky, tangy profile complements both rich proteins and lighter vegetarian dishes beautifully.

Is this the exact recipe Chipotle Mexican Grill uses?

This is a carefully crafted copycat recipe that captures the essence of Chipotle’s new red chimichurri sauce. While Chipotle hasn’t published its official recipe, I’ve reverse-engineered the flavor profile by trying the original multiple times and testing ingredient ratios. The smoky heat, garlicky tang, and herb-forward taste are spot-on. Some variations exist because Chipotle makes theirs in massive batches with commercial equipment, but this home version delivers that same craveable zesty sauce experience.

Still Have Questions?

I’d love to hear from you! If you have more questions about this authentic red chimichurri chipotle recipe, run into any issues while making it, or want to share your own variations, drop a comment below. I read and respond to every single one, and your questions often help other home cooks, too. Happy cooking!