Salsas & Dips

Chimichurri Mexicano

Name: Chimichurri Mexicano
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 cup fresh cilantro leaves; 1/2 cup fresh parsley leaves; 1/4 cup fresh dill leaves; 2 tablespoons freshly squeezed lime juice; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/2 cup extra-virgin olive oil; 2 dried arbol chili peppers, stemmed and seeded; Salt and pepper to taste

By Opal Ingram · June 19, 2026 · Salsas & Dips

Prep20 min

Cook10 min

Total60 min

Serves8

I still remember the first time I tasted my abuela's Chimichurri Mexicano. The combination of fresh herbs, tangy lime juice, and spicy chili peppers was like a symphony of flavors on my palate. It was love at first bite, and I've been hooked ever since.

As a second-generation Mexican-American, I'm proud to share this recipe with you. It's a staple in our household, and I know it will become one in yours too. Whether you're a fan of spicy food or just looking to add some excitement to your meals, this Chimichurri Mexicano is sure to deliver.

So, what makes this recipe so special? For starters, it's made with fresh, high-quality ingredients that are easy to find in most supermarkets. The combination of cilantro, parsley, and dill gives it a unique flavor profile that's both herby and refreshing. And the best part? It's incredibly versatile - use it as a marinade, a sauce, or a dip, and watch your meals come alive.

In this recipe, I'll walk you through the step-by-step process of making Chimichurri Mexicano from scratch. Don't worry if you're new to cooking - I'll guide you through every step, from toasting the chili peppers to blending the final mixture. By the end of it, you'll be a pro at making this delicious sauce.

So, let's get started! With this recipe, you'll be able to impress your friends and family with your culinary skills. And who knows - you might just find yourself making it every week, just like I do.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for topping tacos, grilled meats, and veggies.
The combination of fresh herbs and tangy lime juice is addictive.
You can make it ahead of time and store it in the fridge for up to a week.
It's a great way to add some excitement to your meals and impress your friends and family.
The sauce is versatile and can be used as a marinade, a sauce, or a dip.

Why This Recipe Works

The secret to a great Chimichurri Mexicano lies in the balance of flavors. You want a combination of bright, citrusy notes from the lime juice, deep, earthy flavors from the herbs, and a touch of heat from the chili peppers. To achieve this balance, it's essential to use high-quality ingredients and to toast the chili peppers just right - not too little, not too much.

Another crucial aspect of this recipe is the texture. You want the sauce to be smooth and creamy, but still retain some of the freshness and crunch from the herbs. To achieve this, it's essential to blend the mixture just until it's combined - over-blending can result in a sauce that's too thick and overpowering.

Finally, the key to a great Chimichurri Mexicano is patience. Letting the sauce sit for at least 30 minutes allows the flavors to meld together and the herbs to infuse their magic into the mixture. Trust me, it's worth the wait.

Ingredients You’ll Need

To make this delicious Chimichurri Mexicano, you'll need a few simple ingredients. The key players are fresh cilantro, parsley, and dill, which give the sauce its unique flavor profile. You'll also need some lime juice, garlic, and chili peppers to add depth and heat.

When shopping for the ingredients, look for fresh, high-quality herbs and chili peppers. You can usually find them in the produce section of your local supermarket. For the lime juice, you can either use freshly squeezed or bottled - just make sure it's 100% lime juice without any added preservatives.

1 cup fresh cilantro leavesCilantro is the star of the show in this recipe, so make sure to use fresh, high-quality leaves. You can find them in the produce section of your local supermarket.
1/2 cup fresh parsley leavesParsley adds a fresh, green flavor to the sauce. Look for curly-leaf or flat-leaf parsley - either works great.
1/4 cup fresh dill leavesDill adds a bright, citrusy flavor to the sauce. Use fresh dill weed for the best flavor.
2 tablespoons freshly squeezed lime juiceLime juice is essential for balancing the flavors in this recipe. Use 100% lime juice without any added preservatives.
3 cloves garlic, mincedGarlic adds depth and richness to the sauce. Use fresh, high-quality garlic for the best flavor.
1 teaspoon ground cuminCumin adds a warm, earthy flavor to the sauce. Use ground cumin for the best flavor.
1/2 teaspoon smoked paprikaSmoked paprika adds a smoky, slightly sweet flavor to the sauce. Use high-quality smoked paprika for the best flavor.
1/4 teaspoon cayenne pepperCayenne pepper adds a touch of heat to the sauce. Use high-quality cayenne pepper for the best flavor.
1/2 cup extra-virgin olive oilOlive oil is essential for bringing the flavors together in this recipe. Use high-quality extra-virgin olive oil for the best flavor.
2 dried arbol chili peppers, stemmed and seededArbol chili peppers add a bright, slightly smoky flavor to the sauce. Use high-quality dried arbol chili peppers for the best flavor.
Salt and pepper to tasteSalt and pepper are essential for balancing the flavors in this recipe. Use high-quality salt and pepper for the best flavor.

Equipment You’ll Need

Large heavy skillet or comalSharp chef's knifeCutting boardMeasuring cups and spoonsBlender or food processorInstant-read thermometer

How to Make Chimichurri Mexicano

1
Start by toasting the dried arbol chili peppers in a large heavy skillet or comal over medium-high heat. Cook for 2-3 minutes on each side, or until the peppers are fragrant and slightly puffed. Remove the peppers from the skillet and let them cool.
2
Once the peppers have cooled, stem and seed them, and place them in a blender or food processor with the cilantro, parsley, dill, garlic, cumin, smoked paprika, and cayenne pepper. Blend the mixture until it's well combined and the herbs are finely chopped.
3
Add the lime juice, olive oil, salt, and pepper to the blender or food processor. Blend the mixture until it's smooth and creamy, stopping to scrape down the sides of the blender as needed.
4
Taste the sauce and adjust the seasoning as needed. You can add more lime juice, salt, or pepper to taste.
5
Transfer the sauce to a serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
6
After the sauce has sat for 30 minutes, give it a good stir and taste it again. You can adjust the seasoning as needed and serve it with your favorite dishes.
7
To use the sauce as a marinade, place your protein of choice in a large zip-top plastic bag and add the sauce. Seal the bag and massage the sauce into the protein, making sure it's evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
8
To use the sauce as a dip, simply serve it chilled or at room temperature with your favorite dippers, such as tortilla chips or vegetables.
9
To use the sauce as a sauce, brush it onto your protein of choice during the last few minutes of cooking. You can also serve it as a condiment on the side.
10
Store any leftover sauce in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.
11
Reheat the sauce gently over low heat, whisking constantly, until it's warm and smooth. You can also reheat it in the microwave in 10-second increments, whisking between each heating, until it's warm and smooth.

Expert Tips

Use fresh, high-quality ingredients for the best flavor.
Toast the chili peppers just right - not too little, not too much.
Let the sauce sit for at least 30 minutes to allow the flavors to meld together.
Adjust the seasoning as needed to taste.
Use the sauce as a marinade, dip, or sauce - it's versatile and delicious.
Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.
Reheat the sauce gently over low heat, whisking constantly, until it's warm and smooth.
Experiment with different types of chili peppers to change up the flavor.

Common Mistakes to Avoid

Not toasting the chili peppers enough, resulting in a lack of depth of flavor.
Over-blending the sauce, resulting in a sauce that's too thick and overpowering.
Not letting the sauce sit for at least 30 minutes, resulting in a sauce that's not fully flavored.
Not adjusting the seasoning as needed, resulting in a sauce that's too salty or too bland.
Not storing the sauce properly, resulting in a sauce that's spoiled or separated.
Not reheating the sauce gently, resulting in a sauce that's too hot or too thick.

Variations and Substitutions

Use different types of chili peppers, such as jalapeno or serrano, for a different level of heat.
Add a splash of vinegar, such as apple cider or white wine, for a tangy flavor.
Use fresh oregano or thyme instead of cilantro for a different herbal flavor.
Add a squeeze of fresh orange or grapefruit juice for a brighter, more citrusy flavor.
Use roasted garlic instead of raw garlic for a deeper, nuttier flavor.
Add a pinch of cumin or coriander for a warm, earthy flavor.
Use Greek yogurt or sour cream instead of olive oil for a creamy, tangy sauce.

What to Serve With Chimichurri Mexicano

This Chimichurri Mexicano is delicious served with a variety of dishes, from tacos and grilled meats to vegetables and chips. Try it as a dip for fresh veggies, or as a sauce for grilled chicken or steak. You can also use it as a marinade for your favorite protein, or as a condiment to add flavor to your meals.

Some of my favorite ways to serve this sauce include as a topping for tacos, as a dip for grilled meats, and as a sauce for roasted vegetables. I also love to use it as a marinade for chicken or steak, and as a condiment to add flavor to my meals.

TacosGrilled meatsVegetablesChipsGrilled cheeseEmpanadas

Make-Ahead, Storage, Freezing and Reheating

To store this Chimichurri Mexicano, simply transfer it to an airtight container and refrigerate it for up to 1 week. You can also freeze it for up to 3 months, and thaw it in the refrigerator or at room temperature when you're ready to use it.

When reheating the sauce, be gentle and whisk constantly to prevent it from separating or becoming too thick. You can reheat it in the microwave in 10-second increments, whisking between each heating, until it's warm and smooth.

One of the best things about this sauce is that it's easy to make ahead and store for later. Simply prepare the sauce according to the recipe, then transfer it to an airtight container and refrigerate or freeze it until you're ready to use it. This makes it perfect for meal prep, or for making in advance for a party or special occasion.

In addition to storing the sauce in the refrigerator or freezer, you can also can it using a water bath canner. This will allow you to store the sauce at room temperature for up to 6 months, and is a great way to preserve it for later use.

Frequently Asked Questions

What is Chimichurri Mexicano?

Chimichurri Mexicano is a type of sauce or marinade that originated in Mexico. It's made with a combination of herbs, chili peppers, garlic, and lime juice, and is often used to add flavor to grilled meats, vegetables, and other dishes.

How do I make Chimichurri Mexicano?

To make Chimichurri Mexicano, simply combine the ingredients in a blender or food processor and blend until smooth. You can adjust the seasoning as needed and use the sauce as a marinade, dip, or sauce.

What are some common uses for Chimichurri Mexicano?

Chimichurri Mexicano is a versatile sauce that can be used in a variety of ways. Some common uses include as a marinade for grilled meats, as a dip for vegetables or chips, and as a sauce for tacos or other dishes.

How do I store Chimichurri Mexicano?

To store Chimichurri Mexicano, simply transfer it to an airtight container and refrigerate it for up to 1 week. You can also freeze it for up to 3 months, and thaw it in the refrigerator or at room temperature when you're ready to use it.

Can I make Chimichurri Mexicano ahead of time?

Yes, you can make Chimichurri Mexicano ahead of time and store it in the refrigerator or freezer until you're ready to use it. This makes it perfect for meal prep or for making in advance for a party or special occasion.

Is Chimichurri Mexicano spicy?

Chimichurri Mexicano can be spicy, depending on the type and amount of chili peppers used. However, you can adjust the level of heat to your liking by using more or fewer chili peppers, or by adding other ingredients to balance out the flavor.

Can I use Chimichurri Mexicano as a dip?

Yes, Chimichurri Mexicano makes a delicious dip for vegetables, chips, or other dippers. Simply serve it chilled or at room temperature, and enjoy.

Can I use Chimichurri Mexicano as a sauce?

Yes, Chimichurri Mexicano can be used as a sauce for tacos, grilled meats, or other dishes. Simply brush it onto the food during the last few minutes of cooking, or serve it on the side as a condiment.

The Full Recipe

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