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bowl of Jalapeño chimichurri

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


  • 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


  • 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.


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