If you love traditional chimichurri but crave a little heat, this Mexican-inspired jalapeno chimichurri with cilantro is for you! Made with fresh parsley, cilantro, oregano, and a kick from jalapenos, it’s a vibrant condiment you’ll want to drizzle over everything. This spicy, herbaceous sauce can be made in only 5 minutes and is the perfect addition to grilled meats, roasted vegetables, or even tacos.
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I love making homemade condiments—it lets me control the ingredients and tweak the flavors to my liking. Plus, there’s just something so satisfying about creating a sauce from scratch!
If you can’t get enough of this spicy chimichurri sauce with cilantro, you’ll definitely want to try my homemade jalapeno cream sauce and baja chipotle sauce next—they are just as bold and flavorful!
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Why You'll Love this Recipe
- Quick & Easy: Ready in 5 minutes using simple ingredients.
- Versatile: Pairs perfectly with grilled steak, chicken, seafood, tacos, and veggies. I also like to use it as a marinade for meat.
- With the addition of jalapeno and cilantro, this is a twist on an authentic chimichurri recipe from Argentina. I enjoy putting my own spin on recipes and this sauce is no different!
Ingredients
- Fresh herbs: My Mexican-inspired chimichurri is made with a combination of fresh cilantro, flat-leaf parsley, and oregano.
- Jalapeno peppers: This is where the heat and smoky flavor come in! Jalapenos provide just the right amount of spice without overpowering the other ingredients.
- Red pepper flakes add another depth of spice.
- Red wine vinegar and lime juice: These acidic components add tanginess and brightness. When testing this recipe, I've used both of these ingredients as well as only red wine vinegar. Both iterations turn out great!
- Shallot and fresh garlic cloves: Both add depth and a punch of flavor, making the sauce extra savory and delicious.
- Olive oil: A high-quality extra virgin olive oil helps blend all the flavors together and gives this vibrant herb sauce a smooth, silky texture.
Step by Step Instructions
Step 1: Add all ingredients except olive oil to a food processor or blender and pulse a few times until roughly chopped.
Note: You can toss everything into the food processor, including the herb leaves and stems—no need to separate them!
Step 2: Slowly drizzle in the olive oil while pulsing a few more times until the mixture is well combined but still slightly chunky. Taste and season with additional salt and black pepper, if needed.
Expert Tips
Fresh is best! Fresh herbs are essential when making a chimichurri recipe because they provide the bold, vibrant flavors and color that define the sauce. Although I prefer to use fresh oregano, dried oregano will work in a pinch.
Dried herbs won’t deliver the same freshness or texture, and the sauce won’t have the bright, zesty taste that makes this spicy sauce so special.
Adjust the spice level. Remove jalapeño seeds for a milder sauce, or keep them in for extra heat. For extra caution, wear gloves when handling jalapeños and wash your hands thoroughly afterward—trust me, you don’t want to touch your eyes (or take out contacts) after handling spicy peppers!
Let the flavors meld. This cilantro chimichurri sauce tastes even better when it has time to rest. Let it sit for at least 30 minutes to allow the flavors to develop. For the best results, make it ahead of time and refrigerate overnight.
Serving Suggestions
- Add a spoonful of this cilantro chimichurri recipe over flank steak, chicken, or seafood, like salmon for a burst of flavor.
- Use as a topping for my shrimp tacos with cabbage slaw. It's also a delicious addition to steak tacos, burrito bowls, or salads.
- Toss with roasted vegetables or potatoes for a zesty kick.
- Serve as a dip with crusty bread or tortilla chips.
Storage
Refrigerator: Store the chimichurri in an airtight container or a sealed jar in the fridge for up to one week. The flavors will continue to develop over time, making it even more delicious after a day or two. Before serving, give it a good stir, as the oil may separate.
Freezer: For longer storage, pour the chimichurri into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag or container and store for up to three months. I love to have this sauce on hand, especially in the summer for grilling season!
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Jalapeno Chimichurri with Cilantro
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Food Processor or blender
Ingredients
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 2 Tablespoons fresh oregano or 1 teaspoon dried oregano
- 2 small jalapeno peppers seeded and halved
- 1 shallot
- 3 cloves garlic
- 2 Tablespoon red wine vinegar
- 2 Tablespoons lime juice freshly squeezed
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Add all ingredients except olive oil to a food processor or blender and pulse a few times until roughly chopped.
- Slowly drizzle in the olive oil while pulsing a few more times until the mixture is well combined but still slightly chunky. Taste and season with additional salt and black pepper, if needed.
- Taste and adjust seasoning if needed. Let sit for at least 30 minutes before serving for the best flavor.
Notes
- Let it sit for at least 30 minutes to allow the flavors to develop. For the best results, make it ahead of time and refrigerate overnight.
- Remove jalapeño seeds for a milder sauce, or keep them in for extra heat.
- For extra caution, wear gloves when handling jalapeños and wash your hands thoroughly afterward
- Store in an airtight container in the fridge for up to one week. Stir before serving, as the oil may separate. You can also freeze chimichurri in ice cube trays. Once frozen, remove from the trays and add to a freezer safe container for up to 3 months. Perfect for having on hand for grilling season!
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