Recipes Spicy Chimichurri Be the first to rate & review! 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." By Michelle Bernstein Michelle Bernstein Michelle Bernstein is a James Beard Award-winning chef known for her vibrant, eclectic take on Latin cuisine. She operates popular Miami eateries Café La Trova, Sweet Liberty, La Cañita, and Little Liberty and hosts Check, Please! South Florida on PBS and the Emmy Award-winning SoFlo Taste. Food & Wine's Editorial Guidelines Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: makes about 1/2 cup Ingredients 3/4 cup finely chopped cilantro 1/4 cup extra-virgin olive oil 1 garlic clove, minced 2 tablespoons fresh lime juice 1 jalapeño, with seeds, chopped Salt and freshly ground pepper Directions 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. Rate it Print