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Homemade Chimichurri, Deliciously Spicy & Flavorful

Homemade Chimichurri

Home­made Chimichur­ri Sauce has expand­ed my condi­ment think­ing by 220%! lol Have you ever had chimichur­ri? I had def­i­nite­ly heard of it, but nev­er eat­en any, until this past week. You guys__it’s SO good! If you like spicy, the way my fam­i­ly does, you’re going to keep this in the fridge at all times.

Chimichur­ri is Span­ish in ori­gin and can have a green ver­sion or a red ver­sion. Mine is a 100% Amer­i­can­ized recipe with what I hope hon­ors the heart of the orig­i­nal, which is to take every­day meals, meats specif­i­cal­ly, to a whole new lev­el of scrump­tious flavor.

My Home­made Chimichur­ri is fresh and herba­ceous with a spicy kick from fresh jalapeno. It will make your taste buds dance! So, don’t dis­crim­i­nate and use this just for meat. It’s fab­u­lous on scram­bled eggs and on tacos or taco sal­ad. You’re going to find dozens of things you love it on.

There are no preser­v­a­tives or arti­fi­cial ingre­di­ents in my Home­made Chimichur­ri ver­sion, so it’s a small batch that will keep in the fridge about one week. It’s gluten-free, soy-free, dairy- and sug­ar-free and it’s Whole 30 compliant.

Let’s make some!

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homemade chimichurri

Homemade Chimichurri, Deliciously Spicy & Flavorful


  • Author: Glen­da Embree
  • Prep Time: 5 min­utes
  • Total Time: 5 min­utes
  • Yield: 1 ½ cups 1x

Ingredients

Scale
  • 1 large jalapeno, stem removed cut into chunks
  • 1 small red onion
  • 1 cup fresh pars­ley, loose­ly packed
  • 1 cup fresh cilantro, loose­ly packed
  • 1 tsp. minced garlic
  • 1 tsp. salt
  • ¾ cup olive oil
  • 1 small lime, zest and juice

Instructions

  1. Zest the lime into the smooth­ie cup or pitch­er of your blender.
  2. Juice the lime into the same container.
  3. Add all the oth­er ingre­di­ents and pulse or blend until every­thing is fine­ly minced and ful­ly incorporated.
  4. Store in small can­ning jars, or your oth­er favorite con­tain­ers, up to one week in the fridge.  (It won’t last that long, though, I bet!)

Notes

Use a high-speed blender, prefer­ably one with a smooth­ie cup attach­ment.  This recipe makes a small batch so some over-sized blender pitch­ers might have trou­ble blend­ing it.  Any­thing high-speed, like a BlendTec, a Vita­mix or one like *my Nin­ja Blender/Food Processor/Smoothie sys­tem will be per­fect.  You can try it in oth­er blenders.  I just don’t have expe­ri­ence with it, so I’m not sure how eas­i­ly it will work.

  • Cat­e­go­ry: Condi­ments, Sauces
  • Cui­sine: Amer­i­can Spanish
Homemade Chimichurri

How to Make Homemade Chimichurri

Use a high-speed blender, prefer­ably one with a smooth­ie cup attach­ment.  This recipe makes a small batch so some over-sized blender pitch­ers might have trou­ble blend­ing it.  Any­thing high-speed, like a BlendTec, a Vita­mix or one like *my Nin­ja Blender/Food Processor/Smoothie sys­tem will be per­fect.  You can try it in oth­er blenders.  I just don’t have expe­ri­ence with it, so I’m not sure how eas­i­ly it will work. 

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Zest and juice the lime and add them to your blender container.

Add all the oth­er ingre­di­ents and pulse or blend until all the ingre­di­ents are fine­ly minced and ful­ly incor­po­rat­ed. I blend­ed ours, not until it was smooth, but until it was very fine mince. That keeps the jalapeno pieces coarse, but small and well mixed into the rest of the sauce.

Homemade Chimichurri

Serve Home­made Chimichur­ri Sauce on any meat, eggs, tacos and oth­er Mex­i­can dish­es, even as a dip with tor­tilla chips. Stop back and leave a com­ment to tell me your favorite dish to eat it on!

Enjoy, my friend!

If you’re look­ing for oth­er home­made and healthy condi­ment recipes, check out my Home­made Ketchup.

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