Chimichurri with Chili Recipe | Vegetarian Food from Argentina

Chimichurri with Chili

Chimichurri with Chili Recipe | Vegetarian Food from Argentina
Region / culture: Argentina | Preparation time: 10 minutes | Servings: 4 | Vegetarian diet


Chimichurri with Chili
Chimichurri with Chili

Chimichurri with Chili is a flavorful and spicy sauce that originated in Argentina and is commonly used as a marinade or condiment for grilled meats. This recipe adds a kick of heat with the addition of chili pepper flakes, making it perfect for those who enjoy a little extra spice in their dishes.


Chimichurri sauce has its roots in Argentina, where it is traditionally served with grilled meats such as steak or chorizo. The sauce is believed to have been created by Argentine gauchos, or cowboys, who used it to flavor their meals while out on the range. Over time, the recipe has evolved and is now enjoyed all over the world for its bold and zesty flavors.


How to prepare

  1. Place all the ingredients in a blender and blend until the mixture is well blended and relatively smooth.
  2. Cover the mixture and let it stand at room temperature for at least 2 hours before serving.


  • Add a squeeze of fresh lemon juice for a citrusy twist.
  • Substitute cilantro for parsley for a different flavor profile.
  • Use different types of chili peppers for varying levels of heat.

Cooking Tips & Tricks

Be sure to use fresh herbs for the best flavor in this recipe.

- Adjust the amount of chili pepper flakes to suit your spice preference.

- Letting the sauce sit for a few hours before serving allows the flavors to meld together and develop.

Serving Suggestions

Serve Chimichurri with Chili drizzled over grilled steak, chicken, or vegetables. It can also be used as a marinade for meats before grilling.

Cooking Techniques

Blending all the ingredients together creates a smooth and well-mixed sauce that is perfect for drizzling over grilled meats.

Ingredient Substitutions

If you don't have red wine vinegar, you can substitute with white wine vinegar or apple cider vinegar. You can also use dried herbs in place of fresh, but the flavor may not be as vibrant.

Make Ahead Tips

Chimichurri with Chili can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving.

Presentation Ideas

Serve Chimichurri with Chili in a small bowl or drizzled over the main dish for a pop of color and flavor.

Pairing Recommendations

This sauce pairs well with grilled meats such as steak, chicken, or pork. It also complements roasted vegetables and seafood dishes.

Storage and Reheating Instructions

Store any leftover Chimichurri with Chili in an airtight container in the refrigerator. To reheat, let it come to room temperature or gently warm it in the microwave.

Nutrition Information

Calories per serving

This recipe contains approximately 140 calories per serving.


This recipe contains approximately 2 grams of carbohydrates per serving.


This recipe contains approximately 14 grams of fats per serving.


This recipe contains approximately 0 grams of proteins per serving.

Vitamins and minerals

Chimichurri sauce is a good source of vitamin C, vitamin K, and iron.


This recipe is gluten-free and dairy-free. However, it does contain garlic, which may be an allergen for some individuals.


Chimichurri with Chili is a low-carb, flavorful sauce that is high in healthy fats and contains essential vitamins and minerals.


Chimichurri with Chili is a versatile and flavorful sauce that adds a spicy kick to grilled meats and vegetables. With a blend of fresh herbs, garlic, and chili pepper flakes, this sauce is sure to become a favorite in your kitchen.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the bustling city of Buenos Aires. I had always been fascinated by the vibrant and diverse culinary scene in Argentina, and I was eager to learn as much as I could about the different flavors and ingredients that made up our delicious traditional dishes.

One day, while wandering through the colorful market stalls in the heart of the city, I came across a small, unassuming booth run by an elderly woman with a twinkle in her eye. She was selling all sorts of herbs and spices, and her stall was filled with the most wonderful aromas. I was immediately drawn to her and struck up a conversation, eager to learn more about the secrets of Argentine cuisine.

As we chatted, the woman told me about a special sauce called chimichurri that was a staple in Argentine cooking. She explained that it was a tangy and spicy sauce made with fresh herbs, garlic, vinegar, and oil, and that it was traditionally served with grilled meats. I was intrigued and asked her if she could teach me how to make it.

The woman smiled warmly and invited me to her home the following day to learn the recipe. I eagerly accepted, and the next morning, I found myself in her cozy kitchen, surrounded by the intoxicating scents of herbs and spices. She showed me how to chop the herbs finely, mince the garlic, and combine everything with a generous splash of vinegar and a drizzle of olive oil.

As we worked together, the woman shared stories of her own childhood and how she had learned to make chimichurri from her grandmother, who had passed down the recipe through generations. I listened intently, absorbing every detail and savoring the connection between food, family, and tradition.

After we had finished making the sauce, the woman handed me a small jar filled with the vibrant green mixture and told me to take it home and enjoy it with my family. I thanked her profusely and promised to cherish the recipe and pass it on to future generations.

That evening, I served the chimichurri with grilled steaks for dinner, and my family was blown away by the bold and zesty flavors of the sauce. They couldn't get enough of it, and soon, it became a regular fixture on our dinner table.

Over the years, I have continued to make chimichurri with chili, refining the recipe and adding my own twist to it. I have shared it with friends and neighbors, who have all marveled at its delicious taste and asked for the recipe. I have even entered it into cooking competitions, where it has won me accolades and praise.

But no matter how many times I make chimichurri with chili, the memory of that first time learning the recipe from the kind old woman in the market will always hold a special place in my heart. It was a moment of discovery and connection, a reminder of the power of food to bring people together and create lasting memories.

And so, whenever I make chimichurri with chili, I think of the woman who shared her recipe with me and the generations of cooks who came before her. I am grateful for their wisdom and generosity, and I am proud to carry on the tradition of Argentine cuisine in my own kitchen.


| Argentine Recipes | Argentine Vegetarian | Chile Pepper Recipes | Oregano Recipes | Red Wine Vinegar Recipes |

Recipes with the same ingredients