Fresh, herbaceous, and spicy, this fiery Spicy Chimichurri Sauce is just begging to be served on top of grilled proteins. And fellow cilantro-haters will appreciate this no-cilantro parsley chimichurri.
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Sometimes condiments just make food worth eating. This Spicy Chimichurri Sauce is one of those condiments. It’s so fantastic served over proteins like chicken, pork, and steak, as well as on top of roasted potatoes, carrots, and zucchini. When chimichurri is in play, a simple salt and pepper seasoning is all you need for whatever you’re topping with the spicy sauce.
Parsley and apple cider vinegar provide a vibrant base for this tangy, spicy sauce. I love how fresh and bold this spicy green sauce is - and I hope you will too! AND that you'll serve it on these chicken chimichurri tacos that are just bursting with spicy chimichurri goodness. If you aren't a fan of spice you might also try this roasted garlic chimichurri instead!
What is Chimichurri Sauce?
I’m getting ahead of myself. Maybe you haven’t heard of chimichurri before. Chimichurri is a condiment with Argentinean origins that typically contains parsley, garlic, vinegar, olive oil, and flakes of chili pepper. And a popular destination for the sauce is grilled meats, like steak. It's kind of like an Argentinean pesto (sans nuts). Because, like pesto, chimichurri is fresh and herbaceous. And in the case of this chimichurri recipe, spicy.
Why You Will Love This Recipe
- Easy to make. All you need to do is combine a handful of simple, fresh ingredients and blend them together!
- Great flavor booster. If you're looking for a new way to add brightness and fresh bold flavors to your meals, this sauce is a true winner.
- Versatile and customizable. You can easily adjust the tanginess or spiciness of the sauce by adjusting the ingredients. You can also use the sauce in many ways: it adds flavor to meats, vegetables, and potatoes. Don't sleep on mixing this into a rice bowl or spreading it on sandwiches.
Ingredients
Break out a blender or food processor to make homemade chimichurri sauce a breeze to make. But, first you will need to gather together the following ingredients.
- Fresh ingredients - You'll need garlic, Italian parsley, and serrano peppers. They make up the fresh base of this green sauce. Garlic aficionados - you only need ONE clove of garlic for this recipe, trust me, it's plenty.
- Seasonings - You'll want to reach for some red pepper flakes, ground cumin, and a little salt.
- Extra virgin olive oil - Choose a good quality, neutral-tasting olive oil.
- Apple cider vinegar - Brings the tang that chimichurri is known for.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Substitutions
I get it. You're at home and really want to make this awesome spicy sauce, but you're missing an ingredient. And heading to the grocery store is just not gonna happen. Stay home and try one of these substitutions.
- Italian (flat leaf) parsley - I don't recommend replacing the parsley in its entirety, but you can do a 50/50 split of parsley and cilantro if you'd like.
- Extra virgin olive oil - Any neutral oil really will work here, like canola or vegetable oil.
- Apple cider vinegar - It'll be a little different but you can use white vinegar instead. White vinegar has a higher acetic acid content, so it's more sour and pungent than apple cider vinegar. You could also use red wine vinegar, which is less abrasive in the tang department than white vinegar.
- Serrano peppers - You could also use another spicy pepper, like Thai chiles or jalapenos.
- Red pepper flakes - Add ¼ teaspoon of cayenne pepper instead. Or a few dashes of hot sauce.
How to Make Spicy Chimichurri Sauce - Directions
- Step 1: Prep the ingredients. Remove the stems from the parsley. Cut the stems off of the serrano peppers. I buzz the seeds and pith to maximize the spicy flavors. For a milder version, remove the seeds and pith from the chilies.
- Step 2: Puree. Add all the ingredients to a food processor or blender and puree for 20 seconds.
- Step 3: Scrape sides. Remove the lid, scrape down sides, and puree for another 5-10 seconds.
- Step 4: Rest. For best results, wait at least 2 hours before using the sauce to let the flavors develop.
Pro Tip
Don't taste the sauce right away. I think freshly made chimichurri resembles the taste of grass clippings. It NEEDS time to sit before it tastes truly awesome. I recommend tasting after 2 hours to see if you’re pleased with the level of heat and determine if you need to add a pinch more salt or other seasonings.
How to Serve Chimichurri
Chimichurri is seriously AH-mazing paired with grilled foods like steak, chicken (try it on Grilled Chicken Thighs!), and potatoes (including Roasted Sweet Potatoes).
And if you’re looking for a good way to use up any leftover chimichurri, I highly recommend trying it on scrambled eggs (like these tasty Chimichurri Scrambled Eggs!) or slathering it on a grilled cheese sandwich (or really almost any type of sandwich).
And of course, use it on tacos (like these Pulled Pork Tacos) and burritos!
Recipe FAQs
Hey, this can happen. Fresh peppers can be unpredictable. If you need to tame the heat here are some ways to do that. You can choose just one or use a combination of tricks. First, add more acid in the form of apple cider vinegar or freshly squeezed lime juice. Second, make another batch, but leave out the serranos and red pepper flakes. Then, combine the two batches. Last, transform it into something a little different. Add some mayo or cream cheese to turn it into a Chimichurri mayo or a Chimichurri cracker dip.
Chimichurri is best served at room temperature. Before serving, remove it from the refrigerator about an hour beforehand so it can come to room temperature.
Homemade chimichurri sauce lasts about a week in the refrigerator; store in a lidded container. Bring to room temperature before use.
It can indeed, but use within 1-2 months for maximum freshness. Before freezing, seal in an airtight plastic bag or lidded container.
Other Condiments To Try
If you like this chimichurri sauce, you might want to try one of these other fantastic condiments.
If you tried this spicy chimichurri sauce recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Spicy Chimichurri Sauce
Equipment
Ingredients
- 1 clove garlic
- 1 bunch fresh Italian parsley (around 1 to 1 ½ cups, packed)
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 teaspoon red pepper flakes
- 2 serrano peppers
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
Instructions
- Remove the stems from the parsley. Cut the stems off of the serrano peppers. *I buzz the seeds and pith right into the chimichurri to maximize the spice. If you prefer, remove the seeds and pith from the serrano peppers.
- Add all of the ingredients to a food processor or blender, and puree for 20 seconds.
- Remove lid, scrape down sides, and puree for another 5-10 seconds.
- For best results, wait at least 2 hours before use to let the flavors develop.
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