I'm using chili powder and cayenne to give a traditional chimichurri sauce some real kick! This version really shines when served with some homemade empanadas. So good! mexicanplease.com
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5 from 3 votes

Fiery Chimichurri Sauce

I'm using chili powder and cayenne to give a traditional chimichurri sauce some real kick! This version really shines when served with some homemade empanadas.
Prep Time10 mins
Total Time10 mins
Servings: 12
Calories: 113kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 1 bunch parsley (1 cup chopped)
  • 5 cloves garlic
  • 2 teaspoons dried oregano
  • 1/2 teaspoon chili powder
  • pinch of cayenne (1/8 teaspoon or less)
  • 2/3 cup olive oil
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • freshly cracked pepper

Instructions

  • Give the parsley a good rinse and then twist off the thicker, bottom portion of the stems and discard.  Finely dice the parsley, you'll end up with approximately 1 cup of chopped parsley. 
  • Combine the parsley with 5 cloves of minced garlic, 2 teaspoons of dried oregano, 1/2 teaspoon salt, some freshly cracked pepper, 2/3 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice.
  • Mix well and take a taste for seasoning.  This is the traditional version of chimichurri;  adding spice is optional. 
  • Add 1/2 teaspoon chili powder and a pinch of cayenne.   Combine well and take a taste, adding more heat if necessary. 
  • Serve immediately.  Store in an airtight container in the fridge. 

Notes

You can substitute 1/2 teaspoon red pepper flakes for the chili powder and cayenne. 
 
If you don't have fresh lemons on hand you can use another tablespoon of the vinegar. 

Nutrition

Calories: 113kcal