This Spicy Chimichurri Verde Sauce is made with fresh parsley and cilantro and flavored with jalapeños, oregano, garlic, and onion. It pairs well with seafood, fish, steak, chicken, eggs, crackers, and chips {the saltier the better on those last two}! Enjoy as an appetizer, sauce, or snack. Any which way, you can’t go wrong! {Paleo}
Are you ready to take your salsa/sauce/spread/appetizer/snack game up a notch? Because this Spicy Chimichurri Verde Sauce takes everything up a notch. It goes to 11 and just keeps on running. I blame the parsley, cilantro, jalapeño (totally optional, but I say YES!), and mix of onions and garlic. It’s so freaking good.
Chimichurri, it turns out, is a South American marinade recipe. According to Joyce Goldstein, in her article The Mysterious Origins of Chimichurri, written for SFGate, the sauce “…is a culinary specialty of Argentina and Uruguay.” If you are curious about the origins of the word chimichurri, then read her article in its entirety. Variations of the term’s origins include “a corruption of English words,” British invaders who, when captured trying to overtake Rio de la Plata, asked for food, combining words in English, aboriginal, and Spanish, and, lastly, the sauce tximitxurri, associated with the Basque settlers of Argentina.
Honestly, I had no idea just how rich chimichurri’s history was. But the more I read, the more I wanted to learn. So I found another source to quench our thirsty minds. Culture Trip writer Jerry Nelson notes in his post, A Brief History of Chimichurri: Argentina’s Favorite Sauce, chimichurri is NOT a pesto. Why? Because each sauce uses largely different ingredients. He notes that it isn’t technically a marinade either, although people use it as one. And he points out something applicable to our efforts today: it isn’t puréed. As you blend the ingredients they shouldn’t turn soft or emulsify. That’s why, you’ll notice, the olive oil is saved for last. It blends in with the ingredients without changing the sauce’s consistency.
Lastly, I feel compelled to tell you that every source I read on the subject stated emphatically you MUST roll the Rs in chimichurri. So, there you have it. A rich history and a rich flavor to match.
Chimichurri is primarily made of parsley, whereas, pesto is made of basil. Chimichurri is tangy and spicy due to the addition of red wine vinegar and red chili flakes, whereas pesto is earthy, nutty and salty due to the addition of Parmesan and pine nuts.
Spicy Chimichurri Verde Sauce ingredients
For a balanced flavor, we use a combination of fresh and dried herbs. See notes in the recipe card below for adjustments, where applicable.
- Fresh parsley and cilantro. The fresher and fuller, the better.
- Red onion, green onion, jalapeño, and fresh garlic. I leave the garlic whole, chop the onion and jalapeño, and slice the green onion. The jalapeño is entirely optional and adds extra heat.
- Dried oregano and sea salt. It’s a personal preference to use dried or fresh oregano. I won’t judge either way. See notes for adjustments. I use dried oregano in my Chimichurri sauce.
- Olive oil, lime juice, and red wine vinegar. Nothing fancy here. I start out with just a 1/2 tablespoon of red wine vinegar because my tastebuds say a little goes a long way. Your tastebuds might say otherwise. If they do, increase or decrease according to their preference.
NOTE: Red pepper flakes and paprika are also commonly added. Add to taste, if desired.
Make any meal feel as fancy as a Friday night steakhouse dinner when you top your dish with a splash of our chimichurri hot sauce. This bold take on the classic Argentinian dressing combines spicy jalapenos with fragrant herbs and spices for a flavorful addition to grilled chicken, fish, or chimichurri’s usual companion, steak. Order a bottle or three of this medium-heat hot sauce and enjoy a taste of South America in every bite. Ingredients: red wine vinegar, water, jalapenos, lime juice, onions, garlic, red pepper flakes, salt, parsley, oregano, cilantro, black pepper, xanthan gum Size: 12.5 FL. OZ. Heat: Medium Quantity Quantity
Why I get obsessed with Chimichurri every summer.
FAQ
What does chimichurri taste like?
How do you describe chimichurri?
What is a substitute for chimichurri sauce?
Why is my chimichurri sauce bitter?
Is chimichurri sauce supposed to be spicy?
One thing that people ask about chimichurri sauce would be, “is it supposed to be spicy?” Yes, would then be the response. The chimichurri is hot. This results from the wide range of spices and herbs utilized in the sauce. With all these ingredients, the spiciness of this sauce will fill your mouth for a while.
Chimichanga vs Burrito: Which is healthier?
Chimichanga is fried burrito. Grab a piece of tortilla, fill it with chicken and cheese and then fold it well. If you serve it as it is, it becomes a burrito, if it is deep fried it becomes a chimichanga. Buritto is healthier than chimichanga. Chimichanga has high calories and if you serve it with sour cream it can be so high in sodium. Burrito is healthier as it contains decent calories with vegetables and protein.
Is green chimichurri Hot?
Yes, would then be the response. The chimichurri is hot. This results from the wide range of spices and herbs utilized in the sauce. With all these ingredients, the spiciness of this sauce will fill your mouth for a while. Garlic, olive oil, finely minced parsley, red wine vinegar, oregano, plus seasonings are used to make green chimichurri.