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jalapeno chimichurri sauce

Jalapeno Chimichurri Sauce

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


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!


  • 1 cup packed fresh cilantro
  • 1 cup packed fresh Italian flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1 jalapeno, stem and seeds removed
  • 6 garlic cloves, skin removed
  • 2 limes (1/4 cup fresh lime juice)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt
  • water to thin if desired


  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