Spicy Chimichurri

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."

Total Time:
10 mins
makes about 1/2 cup


  • 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


  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.

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