Red Chimichurri Sauce

Today’s the day. Up your grill game with this Red Chimichurri Sauce. Our version hails from Brazil, loaded with big flavour from a blend of four spices – cumin, oregano, smoked paprika and crushed red pepper. It’s crazy-good on steak skewers, chicken and pork - by the heaping spoonful!

  • Prep Time: 10 minutes
  • Makes: 1 ½ cups (375 mL) or 12 (2 tbsp/30 mL) servings
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All You Need

  • 1 red bell pepper, stemmed and cut into large pieces
  • ½ cup (125 mL) coarsely chopped onion
  • ½ cup (125 mL) packed cilantro leaves
  • ¼ cup (50 mL) red wine vinegar or sherry vinegar
  • 1 jalapeño pepper, stemmed, seeded and coarsely chopped
  • 2 tsp (10 mL) Club House Prepared Minced Garlic
  • 1 tsp (5 mL) Club House Ground Cumin
  • 1 tsp (5 mL) Club House Oregano Leaves
  • ½ tsp (2 mL) Club House Sea Salt Grinder
  • ½ tsp (2 mL) McCormick Gourmet Smoked Paprika
  • ¼ tsp (1 mL) Club House Crushed Red Pepper


  1. Place all ingredients in food processor or blender; cover. Process just until finely chopped.

  2. Refrigerate at least 30 minutes to blend flavors.

  3. Test Kitchen Tip: Serve Red Chimichurri Sauce with Brazilian Meat Skewers.


Need a little inspiration? We’re ready with a few suggestions.