Jalapeño Chimichurri is perfect as a topping for a grilled steak or a relish for lamb or chicken. Take the classic texture and flavor from traditional chimichurri, and add the spicy, fresh, and earthy taste of jalapeño for an added flavor.
When it comes to jazzing up a steak of any type, we love to add a fun topping like a relish, or even a savory duck fat granola (you can find that recipe in our cookbook). But the king of toppings, and one we love the most, is chimichurri. It is easy to make and can be served with a number of dishes from salads, to all types of proteins. So when we cook for a crowd or want to make a flavorful impression, then we turn to Chimichurri.
We originally drummed up this idea for a simple, fresh, and flavorful topping for our beef skewers. For this recipe we added some additional flavor elements and scaled so it can be the perfect topping for your next backyard cooking experience.
Classic chimichurri hails from South America with fresh herbs and spices brought together with olive oil. The flavors can range from vegetal and sweet, to savory with a ton of acid. This jalapeño chimichurri is a combination of both (with a mild hint of spiciness).
Fresh ingredients are the key to flavor.
You can pulse the dry chimichurri ingredients in the food processor, or you can do a rough cut method. It really depends on your preference. For this jalapeño chimichurri sauce, we are combining both by roughly chopping and pulsing the dry ingredients, and then adding liquid separately.
This is a great dish to make ahead and store in the refrigerator. If you do make it ahead, be sure to remove the chimichurri about an hour prior to serving to let the dish warm again. You'll find it hardens in the colder temperature of the fridge.
Because this is a dish made in fat (the olive oil), you can store in the refrigerator in a jar for a month. The olive oil and acid will help prevent rapid oxidation and discoloration. Although we find it's best eaten right away or within the first 48 hours for the best flavor.
Jalapeños can range from modest heat to very hot. It will dependon the jalapeño. In general this is not an overly spicy dish, instead a little bit of heat which is offset by the oil and acid from the vinegar.
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