The fresh blend of herbs, chiles, and spices, makes an incredible Hatch Chile Chimichurri. Don’t miss out on topping your meat and veggies with this flavorful sauce!

Chimichurri sauce has taken over the grilling scene, and for a good reason. It’s so simple to make with a powerful herb punch, brightening up the charred meat and cutting through the rich fat. One bite of chimichurri with seared steak and your mouth will explode with flavors.

Hatch chiles are pretty unique in their own way. Their flavor is earthy, buttery, and full of spice. Combining the rich, seasonal Hatch chiles into a classic chimichurri really makes a fun twist to the classic sauce. Obviously this pairs extremely well with any kind of grilled picanha, but feel free to pair it with one of our other favorites:

Seared steak is served with the pan seared garlic and a healthy dose of hatch chile chimichurri

Important Tips

Hand-chop your Hatch chile chimichurri. Please do not toss all of your chimichurri ingredients in a blender or food processor. That’s a puree. Your green puree might taste good, but a hand-chopped chimichurri tastes GREAT and has amazing textures.

See all of those pretty colors? That’s your built-in fire alarm! You guessed it, red means hot. Variety and flexibility, so make sure that you shop for your preferences for this Hatch chile sauce.

Need more ideas for Hatch Chiles?

Check out the Hatch Chile Recipes Guide for details on how to roast them, store them, and more recipes. Read along as this will continue to be updated with new recipes and tips.

Fresh Hatch chile chimichurri

Ingredients for Hatch Chile Chimichurri

There’s a combination of classic chimichurri ingredients mixed with some new flavors to complement the roasted Hatch chiles.

  • Vegetable & Olive oil – The combination of the two provides flavor, without overwhelming the palate of olive oil.
  • Red wine vinegar – Bright notes from this acid are key, this should not be substituted.
  • Lime juice – You could swap for lemon, but the lime ties in nicely with the cilantro and chiles.
  • Cilantro – This was chosen to compliment the parsley instead of oregano, giving the Hatch chiles their moment to shine through the flavors.
  • Italian or Flat-leaf parsley – Personal preference on which one you’d like to use, but this grassy flavor is key in a chimichurri.
  • Scallions – Not commonly found in chimichurri recipes, but works very well as an aromatic note. Plus it has a crisp texture that really adds to the experience.
  • Hatch chiles – Roasted, not jarred. Fresh Hatch chiles have a better texture for this type of sauce.
  • Shallots – Pungent in flavor, replacing the traditional garlic that is used. The combination of shallots and scallions creates a delicious aromatic base for the sauce.
  • Salt & pepper to taste – Adjust the seasonings to your preferences, but use fresh ground black pepper if you can.
Roasted Hatch chiles, red and green.
Freshly roasted, about to be sealed up

How to Make Hatch Chile Chimichurri

Making this sauce is pretty simple, but it will take about 6-8 minutes or so of some hand chopping.

Chopping the chimichurri by hand will celebrate all of the individual ingredients, rather than losing their individual flavors and textures by blending them. If you must, you can use a food processor by pulsing, but the consistency is not the same. Promise, take your time and it’ll be worth it!

STEP 1: Chop everything up. Dice up everything fairly fine and add it into a bowl. The herbs can be diced finer than the rest, but if everything is about the same size it will be the best for this sauce.

STEP 2: Add all of the liquids. Stir with a fork to incorporate everything. The acids and oil will emulsify, changing color slightly with the herbs.

STEP 3: Season with salt and pepper. Don’t be afraid of salt, it will enhance all of the natural flavors which you’ll love.

Hand chopped hatch chile chimichurri.

How to Roast Hatch Chiles

The key is direct, high heat. You can even throw them directly in the coals if you want, but if you’re cooking up a big batch the grill or the oven will be the best options. Chiles are usually full of dirt, so make sure you rinse them well first.

  • How to grill Hatch chiles: Heat up your grill, charcoal or gas, to a high heat similar to searing steaks around 450F. Make sure your grill is clean, and place the hatch chiles directly over the heat. They will blister, so rotate them as needed until each side has been charred.
  • How to broil Hatch chiles: Place the chiles on a baking sheet in the oven using the broiler setting – about 6 inches away from the broiler element – roasting until the skin blisters and becomes charred on all sides. You will need to watch closely and flip the chiles after a few minutes.
Roasted hatch chiles, peeled, cooled, and ready to be used.

Once the skin is evenly charred, place the hot chiles in a plastic bag, or sealed container. This allows them to sweat and steam, loosening up the skin.

Put on a pair of plastic gloves. After about 15 minutes have passed, you may take the chiles out and gently peel off the skin, removing the tops and the seeds.

Is This Authentic Chimichurri?

This is not an authentic Argentinian chimichurri sauce, but it’s certainly based on it. The recognizable flavors won’t be a stretch for the average person, it’s just a different way of composing the dish. I named it a chimichurri due to its closeness and inspiration.

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hatch chile chimichurri

Hatch Chile Chimichurri

The fresh blend of herbs, chiles, spices and fat belongs on all savory dishes. This is a must have condiment for anything roasted, smoked, or grilled.

  • Total Time: 10
  • Yield: 3 Cups 1x


  • 1 Cup Vegetable Oil
  • 1/4 Cup Olive Oil
  • 1 Tbsp red wine vinegar
  • Juice of 1 lime
  • 1 bunch cilantro, large stems discarded, finely chopped
  • 1/2 bunch Italian parsley, large stems discarded, finely chopped
  • 3 scallions, finely chopped
  • 2 hatch chiles, already roasted and peeled, finely chopped
  • 1 medium shallot, finely chopped
  • Salt & pepper to taste


  1. Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate.
  2. Once it’s blended, add the cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste.
  3. Let the flavors develop in the refrigerator for at least 1 hour, preferably overnight.


This sauce can be stay fresh, sealed in the fridge for up to 7 days. If you choose to add more acid (vinegar, lime juice) into the sauce it may affect the duration.

  • Author: Brad Prose
  • Prep Time: 10
  • Category: Condiment

Keywords: hatch chile chimichurri

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