Fiery Chimichurri Sauce, photo by Mexican PleasePhoto by Mexican Please

Fiery Chimichurri Sauce

Cuisine: Argentinean
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 1 bowl

Chili powder and cayenne give this traditional chimichurri sauce some real kick! Chimichurri is a popular accompaniment for grilled meats in Argentina and other parts of South America. It was served with the beef empanadas I would get when I lived in Cozumel, Mexico. I had wanted to dial up the spice on chimichurri sauce and this is what I came up with. You can always dial back on the spice if you want, but it's worth having a fiery version of chimichurri in your repertoire!


  • 1 bunch parsley (1 cup chopped)
  • 5 garlic cloves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon chili powder
  • pinch cayenne pepper (1/8 teaspoon or less)
  • 2/3 cup cup olive oil
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • freshly cracked pepper

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  1. Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard. Finely dice the parsley, you'll end up with approximately 1 cup of chopped parsley.
  2. Combine the parsley with 5 cloves of minced garlic, 2 teaspoons of dried oregano, 1/2 teaspoon salt, some freshly cracked pepper, 2/3 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice.
  3. Mix well and take a taste for seasoning. This is the traditional version of chimichurri; adding spice is optional.
  4. Add 1/2 teaspoon chili powder and a pinch of cayenne. Combine well and take a taste, adding more heat if necessary.
  5. Serve immediately. Store in an airtight container in the fridge.

Chef Notes

You can substitute 1/2 teaspoon red pepper flakes for the chili powder and cayenne. If you don't have fresh lemons on hand you can use another tablespoon of the vinegar.

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