Chimichurri is a bold, zesty sauce that is the pride of Argentina. Fresh herbs, garlic, olive oil, and tangy vinegar blend together to create a delicious companion for meats, eggs, and vegetables.
This jalapeno chimichurri sauce recipe spices up the traditional version. It is bright, herby, and fiery in all the right ways, whether it is drizzled over steak, spooned onto eggs, or stirred into roasted potatoes. Added bonus-it doubles as a knockout marinade.
"Love this chimichurri...best I have ever had."
★★★★★-Steve
I make this sauce for just about all of my cookouts. It is a given ton steak, lamb, skirt steak, and flank steak, but I absolutely love to pair it with roasted sweet potatoes and roasted cauliflower. No matter how I serve it, my guests always go crazy over it every time.
I hope you love it as much as we do. Enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
In this jalapeño chimichurri sauce recipe, I use the following ingredients:
- fresh parsley- Fresh flat leaf parsley is best for this recipe.
- fresh oregano- You can substitute it with 1 teaspoon of dried oregano.
- garlic cloves
- green onions- You can substitute with 3 tablespoons of red onion.
- olive oil- Olive oil is important to the flavor, do not switch it out with a different type of oil. Pomora Olive oil is my personal favorite olive oil.
- red wine vinegar- Red wine vinegar is traditional but if you want a lighter, but still tangy flavor, you can substitute with white wine vinegar or sherry vinegar.
- red chili flakes- This is optional. If you don't want the additional heat, you can omit this.
- fresh jalapeños- You can also substitute with red chile peppers.
- salt and pepper to taste
Steps
Follow these simple steps to make homemade chimichurri sauce.
- Place all ingredients in a food processor.
- Pulse just enough until the ingredients break down into a sauce. Be carelful not to over-process, or it will emulsify and become too thick. Serve.
Watch how to make
How long does it keep in the refrigerator?
You can store chimichurri sauce in the refrigerator up to 1 week in air tight sealed container.
However, it is best served within 48 hours because the olive oil will begin to break down that beautiful green parsley.
I like to make my chimichurri an hour or so before using it. I find this timing maintains the quality and freshness while allowing the flavors to build.
Is it served hot or cold?
Chimichurri sauce is best served at room temperature. At this temperature, the flavors are at their peak. You do not want to cook it.
You can prepare it a head of time, but you will need to refrigerate it until you are ready to use it.
Leave it out about 15 minutes before serving to allow it to reach room temperature.
What can you use it on?
- Steak, chicken, pork, lamb, burgers
- Fish, shrimp, scallops
- Eggs
- Sweet potatoes. roasted potatoes, roasted zucchini, roasted cauliflower
- Mixed in potato salad
- Bread
- Mixed in a pasta salad
- Mixed in mayonnaise for a sandwich spread
- Marinade for kabobs
- Drizzled over a vegetable pizza
- Drizzled over fresh mozzarella
- Add as a spread for melted cheese and vegetable panini
- Base for a beet salad
- I sometimes even make Baba-Ganoush and add this to the top of it for a finishing touch. I just love this stuff.
What is the difference between pesto and chimichurri?
While both sauces are green and look very similar, pesto and chimichurri are very different.
Pesto originated from Italy. It uses nuts, cheese, and primarily basil in its base. Chimichurri originated from Argentina. It does not contain any nuts or cheese. Its base is made primarily with parsley.
Try making my Jalapeno Chimichurri Sauce today!! Top it on a grilled flank steak or roasted sweet potato fries.
Please leave me a comment below if you make this chimichurri recipe and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your sauce on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Jalapeño Chimichurri Sauce Recipe
Equipment
- food processor
Ingredients
- 1 ½ cup packed fresh flat leaf parsley
- 1 tablespoon fresh oregano
- 3 garlic cloves
- 2 jalapeños
- 3 green onions
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon red chili flakes
- salt and pepper to taste
Instructions
- Place all ingredients in a food processor.
- Pulse just enough until all ingredients break down into a sauce consistency. Be careful not to over-process, or it will emulsify and become too thick.
Norma says
Made from my garden, it was amazing on my pork street tacos. No oregano used though.
Alex Mora says
This looks good. I will try this one out tonight.
Patricia Orozco says
excellent!
Chris says
This is fantastic. I made linguini with white clam sauce and mixed in about a half cup of the sauce. The best I've ever had!
steve dudash says
Love this chimichurri...best I have ever had.
Donna J says
Made this recipe today and just delicious!! Easy to put together and packed with flavor. I would make this again.
Linda says
That is so cool! I want to adopt my own tree, too. But first, jalapeno chimichurri sauce. Yum!
karrie @ Tasty Ever After says
Okay, that oil looks really good! They look so rich and you can literally see the flavor. Yum! I'd totally fry up some crispy breakfast potatoes in the chili oil too 🙂 Hey, who is the blogger friend you texted? lol!