It’s no secret that homemade sauces, dressings, and condiments are a staple in our house. They are such an easy way to spice up a meal, and when you make them at home, you know exactly what goes into them. Enter this spicy chimichurri sauce recipe!
A spiced-up version of your traditional chimichurri, and it’s so tasty. Made with olive oil, fresh herbs, shallot, garlic, and a jalapeno to give it some spice. Plus, it’s made in the blender, so all you have to do is throw everything in and blend until your desired consistency.
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This homemade chimichurri sauce adds the perfect kick to just about anything! I love keeping a batch in the fridge to add some spice to any dish easily.
Why you’ll love this spicy chimichurri recipe
- bright and fresh and full of flavor
- ready in 10 minutes
- super versatile – use it as a marinade, a spread on sandwiches, on top of proteins or veggies, or as a salad dressing.
What is chimichurri sauce?
Chimichurri is a fresh and herby green sauce originating from Argentina. It is commonly used on top of grilled meats, especially steak, or as a marinade. While there are different variations, it is commonly made from fresh herbs, olive oil, garlic, and vinegar.
Is chimichurri healthy?
Chimichurri can be a healthy addition to most diets. When made with high-quality ingredients like extra virgin olive oil, vinegar, garlic, and herbs, it can add healthy fats and flavor to dishes. In addition, fat is needed to absorb fat-soluble vitamins A, D, E, and K.
Due to the higher fat content in oil, chimichurri can be higher in calories. If watching your calorie intake, be mindful of how much you use.
Spicy chimichurri sauce ingredients
- jalapeño
- extra virgin olive oil
- parsley
- cilantro
- shallot
- garlic
- lime juice
- red pepper flakes
- salt and pepper
How to make spicy chimichurri sauce
- Make chimichurri. Place all ingredients in a high-powered blender or food processor and blend until your desired consistency (either a little chunky or smooth). If needed, stop the blender and push down the ingredients every so often so everything gets incorporated. Adjust according to taste.
- Enjoy! For the best flavor, let it sit for a few hours.
How to use chimichurri
- overtop chicken, steak, pork, seafood, or pork chops
- with roasted vegetables like potatoes, sweet potatoes, cauliflower, or zucchini
- as a marinade
- on a sandwich – try this steak chimichurri sandwich!
- as a salad dressing
- on top of eggs
- mixed with pasta
How long does chimichurri keep?
Store in a tightly sealed glass jar or an airtight container in the refrigerator. It will last for 2 weeks in the fridge. As it sits, it might separate a little bit. Let it come to room temperature and give it a stir before using again.
Can you freeze chimichurri sauce?
Chimichurri is a great condiment to freeze. Either freeze it in a glass jar (leaving a little room at the top for it to expand), or in an ice cube tray or silicone molds for smaller serving sizes. If using molds, let them freeze and then transfer them to a reusable bag for storage. Then just defrost when needed. Once defrosted, you will need to mix up the sauce as freezing might cause some separation. It should last in the freezer for up to 3 months.
Substitutions and additions
- jalapeño – serrano peppers or fresno peppers will work. If using serranos, be mindful as they are much hotter than a jalapeno.
- extra virgin olive oil – you can try another neutral oil (like avocado oil), but the flavor won’t be the same.
- fresh parsley and cilantro – feel free to adjust the ratio depending on your taste preferences.
- shallot – use 2 tablespoons of white onion or red onion.
- garlic – fresh garlic is ideal for this recipe.
- lime juice – lemon juice or red wine vinegar will work instead.
More healthy sauce recipes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Spicy Chimichurri Sauce
equipment
ingredients
- 1 jalapeño, roughly chopped (deseed if you don't want it as spicy)
- 1/2 cup extra virgin olive oil
- 1 cup parsley
- 1 cup cilantro
- 1 shallot, roughly chopped
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
instructions
- Make chimichurri. Place all ingredients in a high-powered blender or food processor and blend until your desired consistency (either a little chunky or smooth). If needed, stop the blender and push down the ingredients every so often so everything gets incorporated. Adjust according to taste.
- Enjoy! For the best flavor, let it sit for a few hours.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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