Tested and Perfected by Food and Wine

Spicy Chimichurri

  • TOTAL TIME: 10 MIN
  • SERVINGS: makes about 1/2 cup
  • FAST
  • MAKE-AHEAD

Michelle Bernstein created this chimichurri for her Mexican husband, who loves jalapeños. Because the sauce is pureed, it is far from authentic. As Bernstein says, "This is not a chimichurri I would serve my mother."

  1. 3/4 cup finely chopped cilantro
  2. 1/4 cup extra-virgin olive oil
  3. 1 garlic clove, minced
  4. 2 tablespoons fresh lime juice
  5. 1 jalapeño, with seeds, chopped
  6. Salt and freshly ground pepper
  1. In a blender, pulse the cilantro, olive oil, garlic, lime juice and jalapeño until smooth. Season with salt and pepper.
Make Ahead The chimichurri can be refrigerated for up to 4 hours. Bring to room temperature before serving.