Transform every bite with this spicy Hatch Chile Chimichurri, loaded with fire-roasted chiles, vibrant herbs, and pungent spices. This remix of the classic chimichurri is bright and vibrant but also comes with a kick. Try it on any grilled meats, veggies, or even salads.
This recipe is updated from the original on August 22, 2020.
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 wood-fired flavors and cutting through the rich fat.
This recipe takes the classic chimichurri sauce on a flavor remix with buttery Hatch chiles, grassy scallions, and pungent shallots to create a fiery, savory sauce that you just keep spooning on… everything.
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.
How to Use Hatch Chile Chimichurri
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:
Ingredients for Hatch Chile Chimichurri
There’s a combination of classic chimichurri ingredients mixed with some new flavors to complement the roasted Hatch chiles.
- Canola/Vegetable & Olive oil – The combination of the two provides flavor, without overwhelming the palate of olive oil. Use any preferred neutral 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.
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 that you’ll love.
STEP 4: Allow it to rest. Give it about 45-60 minutes before you start serving it. The flavors will meld together during this time. It does not need to be in the fridge if you plan on serving it within a few hours.
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.
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.
Need More Sauce or salsa Recipes?
Try some of our favorites below, or go check out the tasty list!Print
- 1 Cup neutral oil (canola, vegetable oil, etc.)
- 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
- 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.
- 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.
- Let the chimichurri sauce rest for about 45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in the fridge.
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.
- Prep Time: 10
- Category: Sauces & Salsas
- Method: Chopping
- Cuisine: Dressing, Sauce, Condiment
Keywords: Hatch chile chimichurri, chimichurri, Hatch chiles, roasted Hatch chiles, condiment