Spicy Chimichurri Sauce
This easy recipe for the best Spicy Chimichurri Sauce will become your new favorite dressing to give a garlicky, tangy kick of flavor to your steak, chicken, fish, pork, pasta, grains, or vegetables! This simple, yet versatile sauce can be put together in less than 10 minutes. Add everything to the food processor, blend, and enjoy!
Servings: 8 Yields about 1 cup
Calories: 130kcal
Ingredients
- 1/2 bunch Italian parsley roughly chopped
- 1/2 bunch cilantro roughly chopped
- 1 shallot roughly chopped
- 1 serrano pepper roughly chopped
- 2 cloves garlic roughly chopped
- 2 tsp dried oregano
- 2 tsp capers
- 1/4 tsp salt
- 1/4 cup red wine vinegar
- 1/2 cup oil
Instructions
- Add all ingredients to a food processor and pulse, scraping down the sides as needed until the sauce is formed
Notes
For a less spicy chimichurri sauce, omit the serrano pepper and only add 1 clove of garlic.
Do not blend too long. The sauce should be slightly chunky.
A blender or food processor is not necessary. You could also finely chop the herbs, shallot, pepper, garlic, and capers, add everything to a jar, seal it with a lid, and shake. Shaking the jar will emulsify the sauce just as a blender or food processor would do.
Another, more authentic way to make chimichurri sauce is to use a mortar and pestle. Add the dry ingredients and grind them up by twisting back and forth, then add the vinegar and oil and mash until the sauce is formed.
Nutrition
Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg