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.
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 Spicy Chimichurri Sauce is - and I hope you will too!
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What is Chimichurri Sauce?
I’m getting ahead of myself. Maybe you haven’t heard of chimichurri before. I would describe it as an Argentinean pesto (sans nuts). Because, like pesto, chimichurri is fresh and herbaceous. And in the case of this chimichurri recipe, spicy.
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.
How do you make Chimichurri Sauce?
Break out a food processor or blender to make homemade chimichurri sauce a breeze to make. But, first you will need the follow ingredients for this Spicy Chimichurri Sauce recipe.
Ingredients for Chimichurri Sauce
- garlic
- Italian parsley
- extra virgin olive oil
- apple cider vinegar
- red pepper flakes
- serrano peppers
- ground cumin
- fine sea salt
*Makes around 1 cup of chimichurri sauce.
See recipe card for quantities.
Instructions - How to Make Spicy Chimichurri Sauce
Remove the stems from the parsley. Cut the stems off of the serrano peppers.*
Add all 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.
*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.
Note: Don't taste the Spicy Chimichurri 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, if you need to add a pinch more salt, etc.
Chimichurri Sauce Substitutions
I get it. You're at home and really want to make this awesome Spicy Chimichurri 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.
- 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.
Equipment Needed
Frequently Asked Questions
Chimichurri is best served at room temperature. Before serving, remove chimichurri sauce from the refrigerator about an hour beforehand so it can come to room temperature.
Roasted Garlic 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!
Homemade chimichurri sauce lasts about a week in the refrigerator; store in a lidded container. Bring to room temperature before use.
Hey, this can happen. Fresh peppers can be unpredictable. Tame the heat by adding one or a combination of the following:
More acid in the form of apple cider vinegar or freshly squeezed lime juice.
Make another batch, but leave the serranos and red pepper flakes out. Then, combine the two batches.
Transform it into something a little different. Add mayo or cream cheese to turn it into a Chimichurri mayo or a Chimichurri cracker dip.
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.
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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