Want to amp up your meal with bold flavor? This Serrano Pepper Chimichurri Sauce is the perfect way to level-up any meal.
So the thing about my husband is, he’s obsessed with sauce. Like, it’s not a full meal if there’s no sauce, obsessed. And there’s only so many times I can make gravy and pesto in a week, ya know? Luckily, this Serrano Pepper Chimichurri Sauce brings a whole new flavor profile to the mix.
The fresh herbaceous parsley pairs beautifully with the spicy pepper and garlic to make a flavor-bomb that is absolutely mouthwatering as a marinade or sauce. And what’s better? It’s stupid simple to make!
Serrano Pepper Chimichurri Sauce Tips and Tricks
A Note on the Peppers
Firstly, you should know, these red serrano peppers 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!!
About the Parsley
Fresh is the only way to go here! Use both the leaves and the stems to get the most flavor out of it, and to avoid waste.
Consider growing a parsley plant as a sustainable option. Fresh herbs are easy to grow! Keep them in your windowsill so they get access to daylight and keep them damp (but not too wet).
It tastes the freshest, avoids waste (once plucked from the plant, the herbs only stay fresh for a couple of days), and eliminates the need for any plastic packaging.
Green Tip: Growing your own herbs at home is easy! Try picking up a parsley plant at the grocery store instead of the plastic packages of pre-harvested parsley. Set it on your windowsill so it gets plenty of natural light and water it once a week.
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.
That’s a word, right? (Hint: the little red squiggly line underneath the word overblend is telling me that it’s not—oops! Let me explain!)
This Serrano Pepper Chimichurri is best made in a food processor or blender. And if you’re not paying attention, you may run the risk of 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.
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.
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. Which 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!
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!
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!