Chipotle Chimichurri Sauce Recipe

A bold, smoky, and fresh chimichurri sauce made with herbs, garlic, chipotle peppers, and olive oil. Perfect as a marinade, dipping sauce, or topping for grilled meats, tacos, and vegetables.

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Prep Time 15

Cook Time 10

Total Time 40

Servings: 4 People

Course: Condiment, Sauce

Cuisine: Argentinian, Fusion, Mexican

Calories: 140

Ingredients Equipment Method Notes

Ingredients

1 cup fresh parsley finely chopped
1/2 cup fresh cilantro optional
1 whole roasted red bell pepper peeled
4 cloves garlic roasted or fresh
1 piece chipotle pepper in adobo adjust to taste
1/2 cup olive oil mild or light
2 tablespoon red wine vinegar
1 tablespoon lemon or lime juice freshly squeezed
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes optional
to taste salt
to taste black pepper

Equipment

1 Cutting Board
1 Cutting Board Sharp blade recommended
1 Mixing Bowl
1 Food processor or blender Optional
1 Measuring Spoons
1 Airtight container For storage

Method

Step 1

Roast the red bell pepper and garlic until soft and slightly charred.

Step 2

Let the pepper steam, then peel off the skin and remove seeds.

Step 3

Add parsley, cilantro, garlic, chipotle pepper, oregano, paprika, and spices into a bowl or food processor.

Step 4

Slowly add olive oil, vinegar, and citrus juice while mixing or pulsing gently.

Step 5

Mix until slightly chunky (not smooth), taste, adjust seasoning, and let rest for 10–15 minutes before serving.

Notes

Use fresh herbs for the best flavor.
Do not over-blend; chimichurri should be slightly chunky.
Adjust chipotle for spice level.
Let the sauce rest before serving for better taste.
Store in the refrigerator for up to 1 week.