This Jalapeño Chimichurri Sauce is about to become your new favorite way to brighten up literally everything on your plate. It's fresh, herby, garlicky, a little spicy, a little tangy and finished with just the tiniest touch of maple syrup to balance it all out. Spoon it over grilled vegetables, drizzle it on veggie burgers, use it as a dip, or thin it out into the dreamiest salad dressing.

I am fully obsessed with a good chimichurri sauce. Traditional chimichurri comes from Argentina and is usually made with fresh parsley, garlic, oregano, vinegar, olive oil, and a little heat from crushed red pepper. This version is my spicy, slightly unexpected spin on the classic, and it is so good.

Instead of vinegar, I use fresh lime juice for that bright, citrusy punch. Instead of crushed red pepper, I add jalapeño for fresh heat. And the secret little twist? A squeeze of maple syrup. It sounds subtle, but it makes the whole sauce sing. The maple balances the spice, garlic, and lime in the best way and gives this jalapeño chimichurri that sweet-tangy-spicy flavor that keeps you going back for more.

The best part is that this sauce could not be easier to make. Everything goes right into the blender or food processor, gets pulsed a few times, and boom. You have a vibrant green, flavor-packed sauce ready to drizzle, dip, spoon and swipe onto just about anything.

Why You'll Love This Jalapeño Chimichurri Sauce

This sauce is fresh, fast and packed with flavor. It has the herby brightness of a classic chimichurri, but with a fun spicy jalapeño twist. It also comes together in minutes with simple ingredients and instantly makes grilled vegetables, veggie burgers, bowls, fries, salads and wraps taste more exciting.

It is the kind of sauce you keep in the fridge and suddenly everything feels a little more restaurant-worthy.

What Is Chimichurri Sauce?

Chimichurri is a fresh herb sauce traditionally made with parsley, garlic, oregano, vinegar, olive oil, and chili or crushed red pepper. It is commonly served with grilled foods and is known for its bright, punchy, herbaceous flavor.

This jalapeño chimichurri sauce is not a traditional version, but it is inspired by those same fresh, bold flavors. The jalapeño adds heat, the lime keeps it bright and the maple syrup adds just enough sweetness to make the whole sauce beautifully balanced.

Ingredients You'll Need

You only need a handful of simple ingredients to make this spicy chimichurri sauce:

Fresh parsley for that classic herby chimichurri flavor (plus, here we add cilantro)
Fresh jalapeño for spice and brightness
Garlic for bold, savory flavor
Fresh lime juice for tang and acidity
Olive oil to bring everything together
Maple syrup for a subtle touch of sweetness
Salt to make all the flavors pop

How to Make Jalapeño Chimichurri Sauce

Making homemade jalapeño chimichurri could not be easier. Add all of the ingredients to a blender or food processor and pulse until everything is finely chopped and combined. You want the sauce to have some texture, so don't over-blend it into a completely smooth puree.

Taste and adjust as needed. Add more lime for brightness, more jalapeño for heat, more maple syrup for sweetness, or an extra pinch of salt if the flavors need to pop.

That's it. Fresh, spicy, herby chimichurri sauce in minutes.

Allergy-Friendly Jalapeño Chimichurri Sauce

This recipe is vegan, gluten-free, grain-free, refined sugar-free, soy-free, nut-free, and raw. It is a super easy allergy-friendly sauce to keep on hand when you want something flavorful that works for just about everyone at the table.

What to Serve with Jalapeño Chimichurri

Get ready to put this sauce on everything. It is amazing spooned over grilled vegetables, drizzled onto veggie burgers, served as a dip with sweet potato fries, or added to grain bowls, roasted potatoes, tacos, wraps, or salads.

Try it with Rainbow Veggie Kebabs, a Black Bean Veggie Burger, Grilled Sweet Potato Fries, or your favorite roasted or grilled vegetables. You can also thin it with a little extra olive oil, lime juice, or water and use it as a spicy chimichurri salad dressing.

How to Store Chimichurri Sauce

Store leftover jalapeño chimichurri sauce in an airtight container in the refrigerator. Select a container that appropriately fits the leftover sauce to reduce exposure to oxygen. I try and select a container that allows the sauce to fill perfectly to othe top. Give it a good stir before serving, since the oil and herbs may separate a bit as it sits. It is best enjoyed fresh, but it will keep well for a few days and makes the easiest flavor boost for quick meals throughout the week.

More Ways to Use This Sauce

Use it as a dip for fries or chips.
Spoon it over roasted potatoes.
Drizzle it over tacos or veggie bowls.
Use it as a marinade for vegetables.
Spread it onto sandwiches or wraps.
Thin it out for a spicy salad dressing.

However you serve it, this Jalapeño Chimichurri Sauce is fresh, flavorful, and just spicy enough to keep things interesting. It is one of those simple blender sauces that instantly makes any meal feel brighter, bolder and so much more delicious.

Jalapeno Chimichurri Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Elaine Gordon
Total Time: 5
Yield: 1 cup 1x
Diet: Vegan

Print Recipe

Description

This spicy Jalapeno Chimichurri Sauce is a fresh take on a more traditional chimichurri. It's unexpectedly slightly sweet with a tangy brightness that pairs well with so many dishes. Use it to top your favorite veggies, as a dip, or even as a salad dressing!

Ingredients

Units Scale

1 cup packed fresh cilantro
1 cup packed fresh Italian flat leaf parsley
¼ cup extra virgin olive oil
1 jalapeno, stem and seeds removed
6 garlic cloves, skin removed
2 limes (¼ cup fresh lime juice)
1 tablespoon pure maple syrup
½ teaspoon salt
water to thin if desired

Instructions

Place cilantro, parsley, oil, jalapeno, garlic, lime juice, maple syrup and salt in a high speed blender and blend until mostly smooth (about 10 seconds). Do not over process. I like to leave some bits of the herbs showing.
Scrape down the sides if needed.
Thin with water if desired. I usually do not add water. If you do, add one tablespoon of water at a time and blend briefly to incorporate.
Taste and adjust flavors to your liking.
Use immediately or store in an airtight container in your refrigerator for 3-4 days.

Prep Time: 5
Category: Condiment
Method: Blender