This bright, refreshing and spicy Jalapeno Chimichurri Sauce is the perfect accent to any meal.
How does anyone survive without a regular dose of chimichurri sauce? I say this not only as a devout fan but as a person who, up until just a few years ago, wouldn’t even try anything that was remotely spicy…. or neon green, for that matter. To this day, I am not a fan of peppers in the green, red, orange or yellow variety but I will scarf down anything that packs a punch in the way of jalapeno, serrano or chipotle.
I haven’t quite worked my way up to the ghost pepper and to be honest, I really don’t see burning my tongue on molten lava as a huge incentive. That’s still a bit out of my league although there is a restaurant nearby that offers up a local ghost pepper challenge. Unfortunately, they require you to be 100% sober to participate in the challenge so that pretty much takes that idea off the table.
I have limits, after all.
But THIS sauce… this sauce is bright and refreshing but still holding true to it’s spice reputation. The good thing about this sauce is that you can make it however spicy you want it … or don’t want it. It is a beautiful accent sauce to just about any meat you would serve and it even goes great on eggs.
Please leave me a comment and let me know what you think and what you like to use your chimichurri sauce on… or just say Hi! I love hearing from you!!
- 2 jalapeno peppers - ribs and seeds removed
- 1 cup cilantro leaves and sprigs , finely chopped
- 1 cup parsley leaves and sprigs , finely chopped
- 4 medium cloves garlic , minced
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt and pepper to taste
- Juice of 1/2 lemon
- Juice of 2-3 limes
- 1.5 tbl dry red wine
- 1.5 tsp red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 green onions
- Kosher salt and freshly ground black pepper
Combine in a small food processor or blender, the jalapenos, cilantro, parsley, garlic, lime juice, lemon juice, vinegar, spices, red wine, onions, olive oil, and a pinch of salt and pepper. Blend until the mixture is a somewhat chunky puree. Taste and adjust for salt and pepper and then blend again.
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