Chimichurri Sauce

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This Chimichurri Sauce is the ultimate Mexican marinade or condiment. Great on grilled steak, chicken, or vegetables. And so easy to make in just minutes with a few fresh ingredients!

Prep Time15

Total Time15

Course: Condiment

Cuisine: Mexican

Keyword: Chimichurri Sauce, Mexican Chimichurri

Servings: (2 cup total)

Ingredients

1/2 head garlic , cloves broken apart (but not peeled)
2 serrano peppers
1 medium bunch cilantro , thick bottom stems cut off (1 cup packed)
1 small bunch flat-leaf parsley , thick bottom stems cut off (1 cup packed)
1/2 cup extra-virgin olive oil
1 & 1/2 teaspoons kosher salt
1/2 teaspoon cumin

Instructions

Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.
Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (remove the seeds if you want the sauce less spicy - see note below.)
Place garlic and chiles in a food processor along with the cilantro, parsley, olive oil, salt, and cumin
Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed. Use as desired.

Notes

Heat level. This sauce as a kick! If you prefer a toned down version, you can swap out the serrano chiles for jalapeños and also remove the seeds, which is where most of the heat comes from.

Make it quicker. You can skip roasting the peppers and garlic in the skillet and the sauce will still be delicious, but this added step really does elevate and deepen the flavors of the sauce that makes the little bit of extra time worth it!

Nutrition