Red Chimichurri

If you’ve been anywhere near a Chipotle lately, you’ve probably seen the buzz around their new Red Chimichurri — smoky, tangy, and packed with bold Latin-inspired flavor. The moment I tasted it, I knew I had to recreate it at home. Unlike the more familiar green chimichurri, this vibrant red version gets its color and depth from ingredients like roasted red peppers, smoked paprika, and chipotle chiles. It’s the perfect balance of heat, acidity, and earthiness -and honestly, it’s good on everything. After a few test batches (and more than a few tacos), I finally landed on a version I keep coming back to. Let’s get into it.

What’s the Difference Between Red and Green Chimichurri?

Green chimichurri and red chimichurri share the same bold, herbaceous foundation, but they diverge in flavor, color, and heat based on a few key ingredients:

• Green chimichurri is the classic version, made primarily with fresh parsley, oregano, garlic, olive oil, red wine vinegar, and a pinch of chili flakes. It’s bright, grassy, tangy, and slightly spicy – perfect for grilled meats, veggies, or as a dipping sauce.
• Red chimichurri, on the other hand, brings in deeper, smokier flavors. It still includes parsley and garlic, but adds ingredients like paprika, red chili flakes, and sometimes roasted red peppers or chipotle peppers. These not only give it that rich red hue but also introduce a more robust, spicy, and slightly smoky profile.

Think of green chimichurri as fresh and zesty, while red chimichurri is bolder, warmer, and a bit more intense — both delicious, just different personalities.