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A jar of spicy chimichurri sauce on a white wooden cutting board. Around the jar are some parsley leaves and a jalapeño that was cut in half lengthwise.
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Spicy Chimichurri Sauce

This spicy chimichurri sauce is bright and fresh and has a spicy kick thanks to the addition of jalapeno. Plus, it's made in the blender for an easy marinade, dressing, or topping on steak, chicken, or salmon. Gluten-free, dairy-free, and vegan.
Course Side Dish
Cuisine American
Keyword blender chimichurri, jalapeno chimichurri, spicy chimichurri recipe, spicy chimichurri sauce
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 64kcal
Author Kelly Nardo

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

Serving: 1tablespoon | Calories: 64kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.9g | Sodium: 77mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 140IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.3mg