Jalapeno Chimichurri Sauce Recipe

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Chimichurri is a tasty Argentina based sauce that is used to flavor meats, eggs, and  vegetables. It also makes an incredible marinade. This Jalapeno Chimichurri Sauce Recipe spices up the traditional version.

 This post is sponsored by Pomora Olive Oil and contains affiliate links. I receive a small compensation for any orders placed with no additional charges to you.

What is chimichurri?

Chimichurri originated in Argentina. It is an uncooked sauce used as a condiment or marinade. It is primarily used on grilled meat, but can be used to enhance several other dishes.

The dominant flavors in the sauce are parsley, garlic, olive oil, and red wine vinegar. You can buy it jarred, but it is best when served fresh and homemade.

What is chimichurri sauce made of?

In this chimichurri sauce recipe, I use the following ingredients:

• fresh flat leaf parsley
• fresh oregano
• garlic cloves
• green onions
• olive oil
• red wine vinegar
• red chili flakes
• salt and pepper to taste
• for a little added spice, I incorporate seeded jalapenos

When I make this jalapeno chimichurri sauce recipe, I use Pomora Olive Oil. Its quality and richness builds the sauce into a glorious flavor. Pomora Olive Oil is shipped to me straight from the growers in Italy.

There isn't a middle man. The result is an organic, incredible tasting olive oil. Other store-bought olive oils sold in the US just can't compete in quality. Read all about why I love Pomora Olive Oil here.

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.

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.

What can you use it on?

• Steak
• Chicken
• Pork
• Fish
• Shrimp
• Scallops
• Eggs
• Sweet potatoes
• Roasted potatoes
• Roasted zucchini
• 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. If you like it, comment below and tell my readers! They will appreciate your feed back!

If you like this recipe, try:

• Spanish Orzo Salad
• Spanish Garlic Shrimp
• Moroccan-Style Crispy Roasted Potatoes 
• Bacon Wrapped Dates Stuffed with Manchego
•  Pomegranate Sangria 

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!

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