This Spicy Jalapeño Chimichurri Sauce is a bold, herb-forward condiment made with fresh herbs, olive oil, and just enough heat to wake up grilled dishes. It's a vibrant homemade chimichurri sauce that works just as well as a sauce, a topping, or a light salad dressing.
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Herb Chimichurri Sauce Chunky-Style
Chimichurri recipes are all about balance: fresh herbs, acidity, fat, and restraint. This spicy jalapeño version builds on a traditional chimichurri sauce foundation but leans brighter and bolder, thanks to cilantro, jalapeños, and a generous pour of olive oil.
Unlike versions made in a food processor, this good chimichurri sauce retains its texture, making it perfect for spooning over grilled skirt steak, tossing with vegetables, or serving alongside simple staples like rice and beans. It's quick to make, endlessly versatile, and one of those sauces that instantly makes a meal feel intentional.
Why You'll Love This Recipe
- Fresh, Vibrant Flavor - Finely chopped fresh herbs deliver brightness and texture you cannot get from blended sauces.
- Perfect Heat Balance - Jalapeños add warmth without overpowering the herbs or acidity.
- No Special Equipment Needed - Skip the food processor and keep the sauce rustic and clean-tasting.
- Multi-Purpose Sauce - Use it as a topping, a side sauce, or even a loose salad dressing.
- Grill-Friendly Favorite - Designed to shine with grilled meats, seafood, and vegetables.
Serving Suggestions
- Spoon over grilled skirt steak, flank steak, or chicken straight off the grill.
- Toss with shrimp just before serving for a fresh, herby finish.
- Drizzle over roasted or grilled vegetables like broccoli, potatoes, zucchini, or mushrooms.
- Serve on the side as a dipping sauce with white rice, beans, or crusty bread.
- Thin slightly with olive oil or a splash of lemon or lime juice, then use as a bright salad dressing.
Note From Chef Maika
This is one of my go-to grilling sauces because it works with almost anything, from steak and chicken to shrimp and even vegetables. You can serve it on the side, spoon it right on top, or toss it directly with hot food, and it still holds up.
Traditionally, chimichurri sauce originates in Argentina and Uruguay and is made by hand, with fresh parsley, garlic, oregano, vinegar, and oil, finely chopped rather than blended, to preserve its texture and bright flavor.
This jalapeño version stays true to that technique while adding cilantro and heat, creating a bold, modern twist that still honors the roots of a classic homemade chimichurri sauce.
Looking for authentic Argentina and Uruguay cuisine? Check out Argentine Asado, and Jenny is Baking. Also check out "Chimichurri: The Argentinian sauce eaten as a ritual" by BBC. And loved the very interesting take on the origin of this sauce: "The mysterious origins of chimichurri" by SFGate.
Recommended Reads
- Prepping Herbs
- Grilled Steak Spicy Chimichurri Baby Potatoes and Broccoli
- Meal Plan of the Week: Brunch All Day Recipes to Kick Off Summer
- Quick and Spicy Basil Romesco Sauce: Easy, Fresh, and Flavorful
- How to Wash Fresh Herbs the Right Way Before Use
Ingredients with Steps
In a large mixing bowl, combine the parsley, cilantro, jalapeños, and garlic, stirring until evenly mixed. Add the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper, then stir until the sauce is glossy and well combined. Taste and adjust seasoning as needed, then cover and refrigerate to allow the flavors to meld before serving.
Culinary Glossary
This section concisely defines the key ingredients and techniques covered in this post to enhance understanding and improve cooking skills.
Ingredients
- Jalapeños - Medium-heat green chili peppers that add fresh spice and warmth without overpowering a dish. Also, check out the Scoville Scale and Chili Peppers.
- Red Pepper Flakes - Crushed dried chili peppers used to add adjustable heat to recipes.
- Red Wine Vinegar - A tangy vinegar made from fermented red wine, used to balance richness and brighten flavors.
- Dried Oregano - A dried herb with a bold, earthy flavor often used in Latin and Mediterranean cooking.
Techniques
- Chimichurri - A fresh herb-based sauce traditionally made with parsley, garlic, oil, and vinegar, commonly served with grilled foods.
- Finely Chopped - Cutting ingredients into very small, even pieces to help flavors distribute evenly in a sauce.
- Seeding Peppers - Removing the seeds and inner ribs to reduce heat and bitterness. Also, check out Prepping Chili Peppers.
- Seasoning to Taste - Adjusting salt, pepper, or spice levels gradually based on personal preference.
- Resting the Sauce - Allowing the sauce to sit before serving so the flavors can meld and deepen.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Add the parsley, cilantro, jalapeños, and garlic to a large mixing bowl and stir to distribute evenly. Pour in the olive oil and red wine vinegar, then add the dried oregano, red pepper flakes, salt, and black pepper. Get this Pyrex Glass Measuring Cup.
Stir thoroughly until the chimichurri is fully combined and glossy. Get this Pyrex Mixing Bowl.
Taste and adjust seasoning as needed to balance heat and acidity.
Cover and refrigerate for at least 20 to 30 minutes to allow the flavors to meld, then stir before serving.
Equipment List
Here's what you'll need to make this recipe with ease:
- Chef's Knife - Used to finely chop herbs, jalapeños, and garlic while keeping clean cuts that preserve fresh flavor.
- Cutting Board - Provides a stable surface for safely chopping herbs and peppers without damaging countertops.
- Large mixing Bowl - Allows enough space to combine the herbs, oil, and vinegar evenly without spilling.
- Measuring Cups - Helps portion oil and vinegar accurately for a balanced chimichurri sauce.
- Measuring Spoons - Ensures consistent seasoning when adding dried oregano and red pepper flakes.
- Mixing Spoon - Gently stirs the sauce without bruising the herbs or breaking down the texture.
- Airtight Container - Keeps the sauce fresh in the refrigerator and prevents odors from permeating.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups; it also allows you to make batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
Storage Instructions
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refridgeration
Store chimichurri sauce in an airtight container in the refrigerator for up to 5 days. Stir before each use, as the oil may naturally separate from the herbs during storage. For the best flavor and color, keep the sauce tightly sealed and avoid prolonged exposure to air.
Freezer Guidance (and Why It's Not Ideal)
While chimichurri sauce can be frozen, it is not recommended because fresh herbs lose their bright color and vibrant flavor when thawed, often becoming dull and bitter. Freezing also breaks down the herbs' structure, resulting in a watery, uneven texture when defrosted. For best results, enjoy this sauce fresh or refrigerated, not frozen.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Already dairy-free.
Gluten-Free
- Already gluten-free.
Vegetarian
- Already vegetarian.
Convenience
- Parsley - If you're short on parsley, use extra cilantro or a mix of cilantro and baby spinach for color and freshness.
- Cilantro - Flat-leaf parsley can fully replace cilantro if you prefer a more traditional chimichurri flavor or dislike cilantro.
- Fresh Garlic - Substitute with jarred minced garlic in a pinch, using a smaller amount to avoid overpowering the sauce.
- Red Wine vinegar - Apple cider vinegar or white wine vinegar works well as swaps with similar acidity.
- Olive Oil - Avocado oil can be used for a neutral flavor, though olive oil provides the most authentic taste.
- Dried Oregano - Italian seasoning can be used if oregano is unavailable, but use a lighter hand since it contains multiple herbs.
- Lemon Juice or Lime Juice - Either can replace vinegar for a brighter, citrus-forward chimichurri variation.
- Jalapeños - Use serrano peppers for more heat, or a pinch of crushed red pepper flakes for a milder, pantry-friendly option.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Prevent Discoloration - If your sauce turns dark or brown, oxidation is the culprit. Make sure the herbs are fully coated in oil and store the sauce in an airtight container to limit air exposure.
- Avoid Bitterness - Over-chopping herbs or using a blender can bruise the leaves and release bitter compounds. Always chop by hand and stop as soon as the herbs are finely cut.
- Control the Heat - Remove the seeds and ribs from the jalapeños to make a milder sauce, or balance the heat with a splash of olive oil or vinegar. Learn more in my post on the Scoville Scale and Chili Peppers.
- Balance Acidity - If the sauce tastes too sharp, add a small amount of olive oil to mellow the vinegar without dulling the herbs.
- Fix Separation Fast - Oil separation is completely normal. Stir the sauce well before serving to recombine the ingredients.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
It's not recommended. A food processor overworks the herbs, which can make the sauce taste bitter and muddy rather than fresh and vibrant.
This sauce has a medium heat level. Removing the seeds and ribs from jalapeños keeps them balanced, while leaving them in increases the heat.
Traditional chimichurri sauce is made primarily with parsley, garlic, oil, vinegar, and oregano. This version adds cilantro and jalapeños for extra freshness and heat while keeping the classic hand-chopped method.
When stored in an airtight container, homemade chimichurri sauce lasts up to 5 days in the refrigerator. Stir before using, as separation is natural.
Yes. When slightly thinned with olive oil or a splash of lemon or lime juice, chimichurri makes a bold, herb-forward salad dressing.
More Sauce Recipes
Looking for other sauce recipe ideas like this? Try these:
- 5-Minute Spicy Sesame Soy Dressing Recipe
- Spicy Nuoc Cham Sauce (Vietnamese Fish Dipping Sauce)
- Grilled Lemon Oregano Dressing & Vinaigrette Recipe
- Creamy Lemon Dill Sauce Recipe for Salmon and Chicken
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
📖 Recipe
Spicy Jalapeño Chimichurri Sauce Recipe
Ingredients
- 2 cups fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 4 jalapeños seeded and finely chopped
- 6 cloves garlic minced
- 1 cup olive oil
- ½ cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes optional, adjust to heat preference
- Kosher salt and ground black pepper to taste
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Build the Herb Base: In a large mixing bowl, combine the parsley, cilantro, jalapeños, and garlic, stirring to distribute the aromatics evenly.
- Add the Liquids and Seasonings: Pour in the olive oil and red wine vinegar, then sprinkle in the dried oregano, red pepper flakes (if using), salt, and black pepper. Stir until fully combined and glossy.
- Taste and Adjust: Taste the chimichurri and adjust seasoning as needed, adding more salt, pepper, or red pepper flakes to suit your preference.
- Rest for Best Flavor: Cover and refrigerate for at least 20-30 minutes before serving to allow the flavors to meld. Stir before using.
Notes
- Yield: about 2½ cups of sauce
- Servings: 10 to 12
- Serving Size: 2 tablespoons
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in professional kitchens, classrooms, and children's therapy, she brings a thoughtful, inclusive touch to every dish as a trained chef, former teacher, and technician. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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