Go Back
+ servings
bowl of Jalapeño chimichurri
Print

Jalapeño Chimichurri Recipe

Use this jalapeño chimichurri anywhere you would use the classic chimichurri sauce (on top of grilled steaks, lamb, or chicken). Savory, with a touch of spice, and acid, it's one of our favorite toppings.
Course Appetizer, Entree, Sauce
Cuisine American, South American
Keyword Jalapeño chimichurri
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 cups
Calories 527kcal
Cost $8.00

Ingredients

  • 2 cups parsley, roughly chopped (About one large bunch)
  • ¼ cup jalapeños,seeds removed and roughly chopped (Roughly two large jalapeños)
  • 2 tablespoons roughly chopped shallots
  • 4 cloves garlic, crushed
  • 1 tablespoon fresh oregano (If you only have DRY use ¼ teaspoon)
  • 1 teaspoon red chili pepper flakes (If you don't want as much bite or heat, then reduce to ½ teaspoon)
  • ½ teaspoon kosher salt
  • ½ cup extra virgin olive oil
  • 3 tablesoons freshly squeezed lemon juice (1 large lemon)
  • 2 teaspoons red wine vinegar

Instructions

  • In a food processor, add the dry ingredients and pulse a few times until the texture is small diced pieces. Remove the dry ingredients and transfer into a large bowl.
    dry ingredients for a jalapeño chimichurri sauce in a food processor
  • Add the liquid ingredients and stir to incorporate.
  • As additional salt as desired.

Nutrition

Calories: 527kcal | Carbohydrates: 10g | Protein: 3g | Fat: 55g | Saturated Fat: 8g | Sodium: 620mg | Potassium: 461mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5243IU | Vitamin C: 100mg | Calcium: 140mg | Iron: 5mg