chimichurri sauce
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Chimichurri Recipe (Argentinian Herb Sauce)

Author Mommypotamus


  • 1 jalapeño about 1/2 ounce,
  • 1 teaspoon dried oregano leaves
  • 1 teaspoons dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • about 1/3 cup of extra-virgin olive oil
  • 1-1½ teaspoons crushed red pepper
  • 1 tablespoon tightly packed coarsely chopped fresh parsley
  • 1 to 2 teaspoons finely chopped garlic
  • 2 bay leaves
  • 2 tablespoons of red wine vinegar or apple cider vinegar
  • about 1/2 teaspoon of salt
  • freshly cracked black pepper to taste


  • Set oven on broil and place jalapeño on top rack. Allow to char on one side (about 3 minutes, then turn over and allow to char on the other side)
  • Dice the jalapeño (if you prefer a milder sauce de-seed before doing so)
  • Warm oil over very low heat
  • Add all ingredients to pan and allow to steep for 30 minutes to an hour