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.

A glass bowl of mint-jalapeno chimichurri next to a small wooden spoon and fresh mint sprigs on a white background.

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:

An overhead view of ingredients to make mint jalapeno 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.

A cutting board with piles of chopped mint, chopped jalapeno, chopped garlic, and chopped parsley.
A glass bowl with the ingredients combined to make chimichurri sauce.

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.

A food processor bowl with all of the ingredients to make the mint-jalapeno chimichurri sauce.
A food processor bowl with the finished mint-jalapeno chimichurri sauce.

What Should I Serve This With?


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.


A bowl of chimichurri on a white background with a small wooden spoon.

Frequently Asked Questions

Yes, you can make this up to a day in advance, but I do not recommend anymore ahead than that.

No – you can skip the heat if you prefer.

You can simply add less olive oil or add more herbs. Either way, taste as you go and adjust accordingly.

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

A glass bowl of mint-jalapeno chimichurri next to a small wooden spoon and sprigs of mint.

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.
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Prep Time 15 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 12
Calories 63 kcal

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

Calories: 63kcalCarbohydrates: 2gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 295mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 598IUVitamin C: 11mgCalcium: 21mgIron: 1mg
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