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Image of a bowl of Roasted Jalapeno Chimichurri. There is a spoon in the bowl. The countertop has a charred jalapeno and parsley leaves scattered next to the bowl.

Roasted Jalapeño Chimichurri

A spicy twist on a classic chimichurri. Use this on top of pretty much anything - meat, fish, veggies! It works great as a marinade too!
Course Appetizer, Condiments, Dinner, Meat+Fish, Snack, Veggies
Cuisine Argentinian, dairy free, gluten free, healthy, Vegan, Vegetarian


  • Food processor or chopper (optional)


  • 1 bunch flat leaf Italian parsley
  • 3-4 cloves garlic
  • 1/4 red onion
  • 1/4 cup red wine vinegar
  • 1 1/2 tsp dried oregano
  • 1-2 roasted jalapeño peeled and seeds removed
  • 3/4 cup olive oil
  • 1/2 tsp salt


  • Roast the jalapeños.
  • Put the peppers on a baking sheet or an oven-safe skillet that can handle high heat, like cast iron. Stick the pan under the broiler until the entire pepper is charred, rotating as needed. This usually takes 5-7 minutes.
  • Once the pepper is completely charred, remove from the oven and place in a food storage bag. You can use a plastic or paper bag. Let it steam in the bag while it cools.
  • Once the pepper is cool enough to handle, the skin should easily peel off. Remove all the skin, the stem and the seeds.
  • Finely chop the roasted jalapeño.
  • Make the Chimichurri
  • In a food processor or chopper add parsley, garlic, and red onion. Chop until everything is minced and combined.
  • Transfer the chopped ingredients to a bowl and add vinegar, oil, oregano, and salt. Whisk together.
  • Add in diced roasted jalapeño and stir.
  • Let the Chimichurri sit for at least 30 minutes before using to allow all the flavors to combine.
  • Enjoy poured over pretty much anything! My favorite currently is air fryer chicken wings!
Keyword appetizer, condiments, dairyfree, dips, garlic, gluten free, healthy, herbs, jalapenos, simple recipe