Name: Cilantro Jalapeno Chimichurri
Prep time: 10 min
Ingredients: 1 bunch cilantro, stems and leaves; 1 jalapeno pepper (cut in half, stem and some seeds removed); 3 to 4 cloves garlic; 1/2 cup olive oil; 2 tablespoons lemon or lime juice (or red wine vinegar); kosher salt, pepper

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This Cilantro Jalapeno Chimichurri recipe is not traditional, but it is ahhhhh-mazing!

Serve over grilled steak, chicken, pork, or on your favorite sandwich.

You can serve this all at once, or divide into smaller containers and freeze until ready to use.

How to make Cilantro Jalapeno Chimichurri

First cut a jalapeno pepper in half and take out some, or all, of the seeds.

Really this depends on your spice preference.

Put the jalapeno halves in a food processor or blender along with a bunch of cilantro, both the stems and the leaves.

And squeeze 2 tablespoons of lemon or lime juice.

Traditionally red wine vinegar is used, but I really love using lemon.

adding lemon to Cilantro Jalapeno Chimichurri

Throw in a few cloves of garlic, 1/2 cup olive oil, kosher salt, and pepper.

And pulse a few times until the chimichurri is the desired consistency.

You may need to add a little more olive oil.

This was perfectly perfect for me!

Enjoy your Cilantro Jalapeno Chimichurri any way you choose 🙂

I divided mine into a few smaller container and will freeze them.

The first recipe I have in mind is a Blackstone steak chimichurri sandwich and I cannot wait!

If you like Cilantro Jalapeno Chimichurri, you might also like these recipes…

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