The ULTIMATE spicy chimichurri sauce that is so easy to make! Using three different accessible chilies makes this your next favorite chimichurri!

Spicy chimichurri sauce in a spoon, up close to the camera.

Ingredients and Substitutions

Parsley: A must in all chimichurri recipes!
Red jalapeño: Adds heat, brightness, and a pop of color.
- If you can’t find red jalapeño, sub with other red peppers.
- Another option is to use regular green jalapeño, but note that the flavor will be more muted and there will be a bit of bitterness, characteristic of green chilies.
Red pepper flakes: Our second layer of heat! Be sure to use chili flakes and not chili powder such as cayenne pepper.
Garlic: Use fresh garlic cloves. Do NOT sub with garlic powder.
- If you only have garlic powder, then I suggest making my chimichurri mayo or my chimichurri aioli instead.
Red wine vinegar: I haven’t found a good vinegar substitute here since red wine vinegar adds an extra depth of complexity that is hard to replace.
Extra virgin olive oil: Use olive oil or vegetable oil as a substitute.
Dried oregano: Fresh oregano would also work.
Salt: Enhances flavors; smoked salt would work great here if you have access!
Black pepper: Freshly cracked pepper is best, but pre-ground also works.

Ingredients for red spicy chimichurri with labels.

Is Chimichurri Spicy?

Chimichurri can be mild or spicy, depending on how much chili or red pepper flakes you add. My recipe has a medium kick, but you can easily adjust the heat to your taste! You can even remove these two altogether if you prefer things to be not spicy.

Quoting from this BBC article, an Argentine chef said: “There are as many kinds of chimichurri as there are inhabitants in the Republic of Argentina”. So chimichurri is definitely one of those dishes that has been adapted by many, so you can also experiment on your own!

Step-by-step Instructions

Finely chop parsley, red jalapeño, and garlic. Then mix all ingredients in a jar.

Chopped parsley, red jalapeno, garlic, spices, and olive oil in a white ramekin.

Spicy chimichurri sauce after being mixed with a spoon.

Let it sit for at least 1 hour—or overnight for extra flavor—and enjoy!

Top Tips

The longer it sits, the deeper the flavors get. Overnight is ideal so plan to make this sauce ahead!
If your garlic is old and already started to sprout (you would notice a stem forming inside the garlic when you crush it), please remove the garlic sprout. Even if the sprout has not come out of the garlic.
- The sprout is bitter and unpleasantly spicy, so you do NOT want it in your spicy chimichurri!

Red chimichurri sauce with a spoon, taken at an angle.

Serving Suggestions

Serve this on top of grilled veggies and your grain bowls (such as on this vegetarian poke bowl).

They are also great when paired with my vegan smash burger or this healthier mung bean burger alternative.

You can also turn them into a delicious side by making some chimichurri fries or by simply pairing them with some crispy adobo fries.

A bowl of spicy chimichurri sauce with a spoon holding up more sauce.

Storage Instructions

Store your spicy chimichurri sauce in an air-tight glass jar in the fridge for up to 10 to 14 days. Yes, it does last quite long when stored properly.

You can also freeze them in ice cube trays for up to 3 months. If you’d like more information on the storage, refer to this Fridge.com article.

FAQ

Chimichurri is fresh, tangy, and garlicky with a hint of heat and herbiness, thanks to parsley, garlic, and the other ingredients in it.

No, chimichurri is a herb-based sauce with oil and vinegar, while salsa is usually tomato-based and chunkier.

Chimichurri is made with fresh herbs (usually parsley), garlic, olive oil, vinegar, and other spices, giving it a bold and zesty flavor. You can read more about the ingredients I use in this recipe in the Ingredients & Substitutions section above.

A bowl of spicy chimichurri with ingredients scattered around the bowl.

Want More Exciting Sauces?

Try my homemade raspberry chipotle sauce for a unique combination of fruits and spicy flavor! Or try my harissa mayo for an African-inspired sauce.

And if you’re a fan of smoky stuff, I recommend my smoked paprika mayo and my BBQ aioli!