Jalapeno Chimichurri Sauce

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!

I really love a good chimichurri sauce. This spicy, delicious sauce originated in Argentina and usually has parsley, garlic, oregano, and spice from crushed red pepper. This version is a totally new spin on this classic.  I added jalapeno for some extra spicy oomph, lime instead of vinegar for acid, and a squeeze of maple syrup for an unexpected touch of sweetness. It came together even better than I hoped it would!

Since it's got so much spicy, robust flavor from the jalapeno and garlic, I added lime for some tang and brightness. At the last minute I tried it with some maple syrup to balance out the spice, and it was like the secret sauce that took it to the next level!

Maybe the best part of this Jalapeno Chimichurri Sauce is how easy it is. Everything gets measured, tossed into the blender, and after a couple pulses it's totally ready to serve. It's a crowd pleasing garnish with a vibrant, gorgeous color!

Allergy Friendly Jalapeno Chimichurri Sauce

This recipe is vegan, gluten-free, grain-free refined sugar-free, soy-free, nut-free, and raw. Truly, anyone at your table can enjoy this spicy and herbaceous sauce!

What to Serve with Chimichurri

Get ready to fall in love with this totally addictive Jalapeno Chimichurri Sauce! It's good on so many of my favorite dishes. Put it on Rainbow Veggie Kebabs, a Jalapeno Avocado Veggie Burger, use it as a dip for Grilled Sweet Potato Fries, or pour it over your favorite grilled veggies. You could even thin it out with a bit more oil or water and use it as a salad dressing!

Jalapeno Chimichurri Sauce

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5 from 1 reviews

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

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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!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Scrape down the sides if needed.
3. 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.
4. Taste and adjust flavors to your liking.
5. Use immediately or store in an airtight container in your refrigerator for 3-4 days.

• Prep Time: 5
• Category: Condiment
• Method: Blender

Keywords: Chimichurri Sauce