Chipotle Chimichurri Recipe

A smoky, tangy, and herb-packed chipotle chimichurri sauce made with fresh ingredients and bold spices. Perfect for steak, chicken, vegetables, and bowls.

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Prep Time 15

Total Time 45

Servings: 4 People

Course: Dressing, Sauce

Cuisine: Argentinian, Mexican Fusion

Calories: 140

Ingredients Equipment Method Notes

Ingredients

1 cup Fresh parsley chopped Main herb base
1/2 cup Fresh cilantro chopped Optional but recommended
4 –6 cloves Garlic minced Adds strong flavor
1/2 cup Shallots or red onion Finely chopped
1/2 cup Olive oil Adds richness
3 tbsp Red wine vinegar Provides tang
2 tbsp Lime juice Fresh citrus flavor
1 tsp Chipotle chili powder Smoky heat
1 tbsp Smoked paprika Enhances smokiness
1/2 tbsp Red pepper flakes Optional spice
3/4 tsp Salt To taste
1/2 tsp Ground cumin Earthy flavor

Equipment

1 Sharp Knife For chopping herbs and garlic
1 Cutting Board For safe preparation
1 Mixing Bowl To combine ingredients
1 Spoon or Spatula For mixing
1 Food processor (optional) For quicker blending

Method

Step 1: Prepare Ingredients

Wash and finely chop parsley, cilantro, garlic, and shallots. Keep the texture slightly coarse.

Step 2: Combine Herbs

Add all chopped ingredients into a mixing bowl and mix lightly.

Step 3: Add Liquids

Pour in olive oil, red wine vinegar, and lime juice.

Step 4: Add Spices

Add chipotle chili powder, smoked paprika, cumin, salt, and red pepper flakes.

Step 5: Mix Well

Stir everything together until well combined. Do not over-blend.

Step 6: Adjust Flavor

Taste and adjust salt, acidity, or spice as needed.

Step 7: Rest the Sauce

Let the chimichurri sit for at least 30 minutes so flavors develop.

Step 8: Serve

Stir and serve with steak, chicken, vegetables, or bowls.

Notes

For best flavor, use fresh herbs only.
Do not over-blend; chimichurri should have texture.
The sauce tastes better after resting.
Store in an airtight container in the refrigerator for up to 1 week.
Stir before serving as oil separation is natural.