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." More Spicy Recipes

Michelle Bernstein
June 2006

Gallery

Recipe Summary

total:
10 mins
Yield:
makes about 1/2 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, pulse the cilantro, olive oil, garlic, lime juice and jalapeño until smooth. Season with salt and pepper.

    Advertisement

Make Ahead

The chimichurri can be refrigerated for up to 4 hours. Bring to room temperature before serving.