Roasted Jalapeno Chimichurri

This roasted jalapeño chimichurri brings a smoky, herby kick to steak tacos, grilled meats, or roasted veggies. Roasting the jalapeños adds depth and just enough heat, while fresh parsley, cilantro, lime, and garlic keep it vibrant and zesty. It’s a versatile sauce you’ll want on everything!

Yield: Makes about 1 cup (serves 4–6 as a taco or steak topping)
Prep Time: About 15 minutes
Cook Time: About 10 minutes - roasting jalapeños
Special Equipment:Grill, broiler, or gas burner (for roasting jalapeños), Mixing bowl, Plastic wrap (for steaming/peeling jalapeños), Food processor, blender, or sharp knife and cutting board

Ingredients

• 2 large jalapeños

• 1 cup fresh parsley, packed

• ½ cup fresh cilantro, packed

• 2-3 garlic cloves

• 2 Tbsp red wine vinegar

• Juice of 1 lime

• ½ cup olive oil

• 1 Tbsp fresh oregano

• ½ tsp ground cumin

• ½ tsp kosher salt, more to taste

• Black pepper, to taste

Directions

1. Roast Jalapeños: Heat grill or broiler to high. Place jalapeños directly over the heat and roast, turning occasionally, until skins are blistered and charred (about 8-10 minutes). Place the jalapeños in a stainless steel or glass bowl and wrap with plastic wrap and allow to steam. Once cool to handle, peel the skin off the jalapeños and remove seeds and stems.

2. Blend Chimichurri: In a food processor, pulse roasted jalapeños, parsley, cilantro, and garlic until finely chopped. Some may argue hand chopping is the only way to make chimichurri, so you do you!

3. Add Flavor: Add red wine vinegar, lime juice, oregano, cumin, salt, and pepper. Pulse to combine.

4. Finish: With the processor running, slowly drizzle in olive oil until the sauce is vibrant and slightly chunky. Taste and adjust seasoning as needed.