Mint-Jalapeño Chimichurri
This Mint-Jalapeño Chimichurri is a fresh spin on the traditional condiment from Argentina and Uruguay. It’s bright and tangy and a fantastic complement to grilled meat and fish, vegetables, and even grains.
I personally love ALL OF THE GREEN SAUCES! The versatility, the brightness, the freshness – they just can’t be beat!
What’s more, I love taking something traditional and tweaking it a bit, if it makes sense, to pair with something else. I created this version of chimichurri specifically to pair with this lamb burger, but I have enjoyed it with so much more. I hope you’ll try it!
Differences Between Chimichurri, Pesto, and Salsa Verde
Chimichurri has its origins in Argentina and Uruguay, and is a hand-chopped, loose oil-based condiment traditionally accompanying grilled meats. It is bright and tangy and its signature flavors are parsley, oregano, garlic and red wine vinegar. Absolutely incredible, its flavor works so well in cutting through the richness of meat.
Pesto has its origins in Italy, and is traditionally made in a mortar and pestle. Typically used in pasta, salads or as a topping to soups and stews, it is quite versatile and delicious. Its signature flavors are basil, pine nuts, garlic, parmigiano-reggiano, and olive oil.
Salsa verde, also a loose oil-based green herb sauce, has its roots in Italy as well. It can be used as a chimichurri is, over grilled meats and fish, but you can also enjoy it with vegetables, eggs, and so much more. Parsley, garlic, anchovies, capers, vinegar or lemon juice, and red chilies are its signature flavors. It’s briny and fresh and tasty with so many things.
Recipe Ingredients
You’ll need the following ingredients to make this delicious Mint-Jalapeño Chimichurri:
Ingredient Notes & Substitutions
The ingredients to make this mint-jalapeño chimichurri are easy to find and readily available at most any grocery store. If you’re able, I would highly recommend grabbing anything you can in your garden or at your local farmer’s market for the best flavor.
Here are a few ingredient notes:
Parsley: Use flat-leaf parsley for this recipe – as it has brighter and cleaner flavor.
Mint: This is the key ingredient in this version of the sauce – do not skip it!
Jalapeño: The jalapeño is used to introduce some heat and warmth. You can substitute a serano or fresno chile or red pepper flakes.
Sherry vinegar: I love the subtle yet punchy flavor of sherry vinegar, but if you have to substitute, I would recommend either white wine vinegar or red wine vinegar. *If you’re not yet familiar with sherry vinegar, this is a great primer article.
Lime: I chose to use lime, as I think it pairs so well with the mint and jalapeno flavors, but you can certainly substitute lemon or increase the amount of vinegar to your taste.
Let’s Make Mint-Jalapeño Chimichurri Together: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
BY HAND: I use this traditional method when I want to use it as a sauce that can be drizzled and spooned over things.
Simply chop all of the ingredients finely, and stir in the olive oil.
BY FOOD PROCESSOR: I use this less traditional method when I want to control the consistency and use it as more of a spread, like I did with these Grilled Lamb Burgers with Smoked Provolone and Bacon.
Add all of the ingredients, except the olive oil, to the food processor and then slowly add the olive oil with the food processor running.
What Should I Serve This With?
- Grilled meats and seafood
- Grilled vegetables like zucchini, summer squash, and eggplant
- Sandwiches and burgers
- On grilled bread with fresh mozzarella or burrata
- Eggs
Storage
STORAGE: Store the chimichurri in an airtight container in the refrigerator, for up to 4 days. The quality of the herbs will start to deteriorate after that.
FREEZING: I would not recommend freezing this sauce, as the texture and flavor would not be the same.
Frequently Asked Questions
I hope you love this Mint-Jalapeño Chimichurri! If you make it, be sure to leave a rating so I know how you liked it!
Recipe Card
Mint-Jalapeño Chimichurri
Ingredients
- 1 cup mint
- 1 cup flat-leaf parsley
- 1-2 jalapeños (to your taste)
- 2 cloves garlic
- 1-2 limes (juice, to your taste)
- 2 tsp sherry vinegar
- 1 tsp honey
- 1 tsp cumin
- 1 1/2 tsp kosher salt
- 1/3 cup olive oil
Instructions
- To make it by hand, finely chop the mint, parsley, jalapeño, and garlic and add to a bowl.
- Add the rest of the ingredients and whisk together until everything is well combined and the salt is dissolved. Taste and adjust any of the seasonings to suit your taste.
- To make it using a food processor, add all ingredients, except the olive oil, to the bowl of a food processor. Pulse to chop everything and then add olive oil while the food processor is running. Taste and adjust any of the ingredients to suit your taste and texture.
Nutrition
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