Jalapeno Chimichurri with Cilantro
This easy jalapeño chimichurri with cilantro is spicy, herby, and perfect for grilled meats, tacos, and more! Ready in just 5 minutes. It's a must-have homemade sauce for summer grilling!
Servings: 6 servings
Calories: 13kcal
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!
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 203mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1101IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg
