What Is Chimichurri and Is It Spicy?

There’s nothing more American than a big ol’ steak. But why is it that this American classic doesn’t have a good accompanying sauce? You think steak sauce is good? Don’t make me laugh; it’s essentially water. And if you even get one whiff of ketchup near a prime rib you should have to pay a hefty fine (to me, please, I need money). I’ll give horseradish a pass, but I wouldn’t qualify that strictly as a sauce. Anyway, let me get off my sauce throne to discuss chimichurri. Turns out the best sauce for a steak comes from South America. Here’s everything you need to know about chimichurri. 

What is chimichurri sauce?

Chimichurri is a South American sauce that can be used as a cooking ingredient or as a table condiment for grilled meats. It mostly likely originated in Argentina, but can be found in neighboring countries like Paraguay, Uruguay, and Brazil. Its popularity has spread throughout South and Central America to the point where you can find it in many Latin American cuisines.

What is in chimichurri sauce?

Similar to the salsa rojo and salsa verde distinctions, there are two kinds of chimichurri sauce: green and red. Recipes vary, but green chimichurri tends to be some combination of the following, in order of importance: chopped parsley, garlic, olive oil, chili peppers, red pepper flakes, oregano, red wine vinegar, and red onion. 

Red chimichurri switches out the parsley-heavy recipe of the green version for roasted red peppers, more chilis and red pepper flakes, and paprika. Both versions are thick and chunky with loads of flavor.

What does chimichurri taste like?

Speaking of flavor, chimichurri is loaded with it—but the precise flavor profile depends on the version you have. Green chimichurri is herby and bright, with a bit of kick from both the acid in the vinegar and the spice from the peppers. 

Red chimichurri maintains all these flavors, but it will be heavier on the heat than the herbaceousness, thanks to the prominence of the red peppers. The peppers also give it a tinge of sweetness.

Is chimichurri spicy?

Again, this depends on green vs red and which recipe you follow. Anytime you are adding ingredients like chilis and red pepper flakes, there’s going to be some heat. But in green chimichurri, it’s balanced really well with the other flavors. 

Red chimichurri can bring the spice, but it still doesn’t compare to sriracha or most hot sauces. It’s a nice combination of chili spice with the herbs and acids added from the other ingredients. Chimichurri sauce, red or green, has never made me sweat or reach for the milk.

How do you use chimichurri?

The main use for chimichurri is on grilled meat: chicken, steak, goat, etc. The meat can be basted with chimichurri during the cooking process, or a dollop of the sauce can be tossed on top of it after the cooking is done.

Chimichurri has diversified over the years and has become a standard condiment that can be used where any other condiment may come in handy. For example: eggs. Slapping down some verde on your hangover brunch will cure what ails you. 

Other uses for chimichurri include taco sauce, roasted vegetable drizzle, chip dip, salad dressing, baked potato fixin’, ice cream topping. The world is yours.