Looking for a delicious way to use your serrano peppers? This Serrano Pepper Chimichurri Sauce is the perfect way to level up any meal with bold flavor.
Serrano peppers are similar in taste to jalapenos but even hotter! This chimichurri sauce definitely brings the heat but is tempered by the other fresh flavors to make a balanced and flavorsome sauce.
The fresh herbaceous parsley pairs beautifully with the spicy serrano pepper and garlic to make a flavor bomb that is absolutely mouthwatering as a marinade or sauce. And what’s better? It’s crazy simple to make!
I love using this as a finishing sauce to this Portobello Mushroom Steak, but this chimichurri’s versatility is vast! Plus, it only takes 5 minutes and 8 ingredients to make.
As a mom balancing family life and a sophisticated taste for food, having an easy yet impactful recipe like this on hand to elevate my meals is a game changer!
Serrano Pepper Chimichurri Ingredients
Here’s everything you’ll need:
- Serrano peppers. Red or green. I used red serrano peppers in the sauce pictured and love the vibrant color it brings!
- Garlic. Use whole cloves rather than pre-minced.
- Parsley. Fresh is the only way to go here! Use both the leaves and the stems to get the most flavor out of it
- Red wine vinegar.
- Salt, pepper, & paprika.
- Olive oil. If you want even more depth of flavor, use a robust olive oil.
Serrano Pepper Chimichurri Sauce Tips and Tricks
Red vs Green Serrano Peppers
Firstly, you should know that serrano peppers, whether they are red or green, are pretty hot. Of course, the amount of spice can vary in each pepper, but they will certainly add a kick. This recipe calls for 1-2 serrano peppers depending on your desired spice level.
I like spicy, but my palate can’t handle anything too hot. I always add two serrano peppers and I am happy. If you want even more spice, add 1/2 teaspoon of red pepper flakes. If you want less, 1 serrano pepper will do.
On that note, if you have any nicks on your fingers or dry hands, these peppers will sting. I highly recommend wearing plastic gloves if you’re new to using peppers. And whatever you do, scrub those hands before you touch your eye!!
So what’s the difference between red and green serrano peppers? Simply their age!
Serrano peppers are fully ripened when they turn red. This means a red serrano pepper will likely be a tad spicier, and a little less crisp.
Generally, serranos are harvested while they are still green and crisp when they typically fall off their plant naturally. However, some continue to ripen on the plant until they turn red.
Green serrano peppers may also continue to ripen and turn red in the sun after they are harvested. It is not abnormal to find some red serrano peppers in the bin of green serrano peppers at the grocery store.
I picked the red ones out to use for the chimichurri sauce pictured. Like most serrano pepper recipes, green and red serrano peppers can be used interchangeably in this chimichurri.
Prep Your Garlic and Serrano Peppers First
This serrano pepper recipe is so simple! To set yourself up for success, start by peeling your garlic and prepping your serranos.
To prep the peppers, slice off the stem and discard it. Then, slice the pepper in half longways and remove the seeds and pith (the white part inside).
If some seeds are stubbornly clinging on, rinse the peppers under the faucet to clean them of any seeds.
Use a Food Processor
This Serrano Pepper Chimichurri is best made in a food processor or high-powered blender. Make sure you’re paying attention as you blend, to avoid your ingredients being chopped too finely.
I recommend using your pulse button to blend just until the garlic and pepper are broken down. It should really only take a couple of pushes to that button.
Marinade vs Sauce
I absolutely love that this recipe is versatile. I usually double it and make a big batch so we have it on hand. It is delicious and safe to consume raw, so it does not need to be heated to be used as a sauce.
If you’re using it as a marinade, keep a couple of things in mind. Both the serrano peppers and garlic will mellow in flavor when they are cooked, so adjust accordingly. If you know you’re using it as a marinade, maybe use both peppers and 3 large cloves of garlic.
Hold The Olive Oil
There is enough liquid in the garlic, pepper, parsley, and added red wine vinegar to break down your solids completely in the food processor or blender without adding your olive oil just yet.
Putting the olive oil in with the rest of the ingredients will actually completely change the texture. It’ll be more of a creamy sauce, which is not what we are going for here.
Not only that, but we need the olive oil in it’s pure form to counteract the bitterness from the parsley. If the oil is added to the food processor with the rest of the ingredients it will break down.
On this note—if you find your chimichurri is too acidic even while following the directions closely, add a little bit more olive oil to cut more of the bitterness.
Storing Your Chimichurri
Leftovers? (Did you make a double or triple batch like me? You’re very smart, you). Store your extra chimichurri in an airtight container and it can last up to 3 weeks. This means, yes, it’s GREAT for meal prep, too!
You can also freeze it for up to 3 months. Just thaw it out in the refrigerator and it will be as fresh as ever!
Serving Your Serrano Chimichurri
Aside from on its own on some bread or the aforementioned portobello mushroom, this serrano pepper recipe can be used to elevate any meat, sandwich, or bowl.
It’s also great on everything from Soft Scrambled Eggs to Creamy Boursin Mashed Potatoes.
Serve it cold or at room temperature.
Why You Should Make This Spicy Serrano Pepper Chimichurri
- It’s PACKED with flavor. Between the garlic, parsley, pepper, and spice blend, your taste buds will be on fire!
- It’s herbaceous. The fresh parsley really comes through.
- It’s versatile. A marinade, a sauce, right off the spoon… guilty.
- It elevates any dish. Pour it over any dish for a vibrant finish.
- It’s easy. Prep your ingredients. Throw it in the blender. Add your oil. Ba-da-bing, ba-da-boom!
5-Minute Spicy Serrano Pepper Chimichurri Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 or 2 red or green serrano chili peppers, deseeded
- 3 cloves peeled garlic
- 1 cup fresh parsley, tightly packed
- 2 tablespoons red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ cup olive oil
Instructions
- Slice your peppers in half and pull out the seeds (be careful they are hot! If you are new to handling hot peppers, I recommend wearing gloves) and peel your garlic.For a spicier chimichurri use 2 serrano peppers. For medium-level spices use just one.1 or 2 red or green serrano chili peppers, deseeded, 3 cloves peeled garlic
- Add garlic, peppers, parsley (stems and leaves), red wine vinegar, salt, pepper, and paprika to a food processor or blender and blend on medium until garlic, parsley, and peppers are finely diced.1 cup fresh parsley, tightly packed, 2 tablespoons red wine vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika
- Pour the contents of your blender into a medium-sized bowl and add olive oil. Use a fork or whisk to stir until ingredients are evenly mixed.¼ cup olive oil
- Use chimichurri as a marinade or finishing sauce. It is safe to consume raw.
Pro Tips
- It’s best to not over-blend the ingredients. Use your food processor or blender on its medium setting just until your garlic, parsley, and pepper are diced.
- Keep the stems on to get the most flavor out of your parsley. Measure it with a dry measuring cup and tightly pack it.
- Consider growing fresh parsley indoors as a sustainable option for fresh herbs.
- If you’re using the chimichurri as a marinade and will be cooking it, consider using two red serrano peppers. Cooking them actually makes the spice a bit milder.
Video
The Inspiration Behind This Serrano Pepper Chimichurri Sauce
The best recipes are created when you truly connect to your food. When the flavors trigger a wonderful memory, or the ingredients mean something to you in some way. And nothing makes my heart happier than a spicy, flavorful chimichurri sauce. Why, you ask?
Roll up those sleeves and prepare yourself for the sappy sentiment you’re about to take in.
It reminds me of my wedding night. In true Rob and Marley fashion, we simply couldn’t agree on what to serve, so, well, we had it all! Salmon and flank steak and all the sides. But we both finished off our meal with the most delicious, flavorful (and clearly very memorable) chimichurri sauce.
With one bite I can close my eyes and bask in that fairytale that was our wedding night. Surrounded by everyone we love, in the beautiful Florida weather, with great food, great drinks, and great music.
Developing a chimichurri recipe was no easy feat. It’s something I’ve been attempting to master since we got married in 2018. This Serrano Pepper Chimichurri Sauce was a labor of love, and is, as you may have guessed, our new favorite marinade and finishing sauce!
Cheers!
