Spicy Chimichurri Sauce

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.

Course condiment

Cuisine Mexican

Keyword spicy chimichurri sauce

Prep Time 7

Total Time 7

Servings servings (Makes 1 cup)

Calories 126kcal

Author Christina Koncker

Equipment

1 Food processor

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.

Notes

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.

Nutrition