The Ultimate Chimichurri Recipe

Ingredients

• as needed Red Bell Pepper (seeded and roughly chopped)
• as needed Parsley (fresh, roughly chopped)
• as needed Jalapeño (seeded, finely diced (adjust heat to taste))
• as needed Red Onion (peeled and finely chopped)
• as needed White Onion (peeled and finely chopped)
• as needed Cilantro (fresh, roughly chopped)
• as needed Green Onions (thinly sliced)
• as needed Garlic (minced)
• as needed Red Pepper Flakes (for heat, adjust to taste)
• as needed Oregano (dried or fresh)
• as needed Salt (good quality kosher or sea salt)
• as needed Bay Leaves (2–3 leaves)
• as needed Olive Oil (extra‑virgin preferred)
• as needed White Wine Vinegar (adds acidity)
• as needed Natural Lump Coal (100% natural) (small piece, lit until glowing)

Instructions

1. Combine Fresh Ingredients

   Wash, peel, and finely chop all fresh vegetables and herbs (red bell pepper, parsley, jalapeño, red onion, white onion, cilantro, green onions, garlic). Add them to the mason jar together with red pepper flakes, oregano, salt, and bay leaves.

   Time: PT5M

2. Add Acid and Oil

   Pour olive oil and white wine vinegar over the chopped ingredients in the jar. The oil should just cover the solids; add more if needed.

   Time: PT2M

3. Coal Infusion

   Light a small piece of 100% natural lump coal until it’s glowing red. Using tongs, carefully drop the hot coal into the sealed mason jar. Close the lid tightly, shake the jar vigorously, then flip it upside down and set it on its side for at least 3 hours to let the smoke infuse the sauce.

   Time: PT3H

4. Finish and Serve

   After the infusion period, use tongs to remove the coal (it will be hot). Give the jar a final shake, taste, and adjust salt or vinegar if needed. Serve the chimichurri with grilled steak, chicken, roasted vegetables, or as a dip.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

0g

Carbohydrates

2g

Fat

8g

Fiber

1g

Ingredient Substitutions

• Instead of Red Bell Pepper: Roasted red pepper
• Instead of Parsley: Cilantro
• Instead of Jalapeño: Serrano pepper, Fresh chili flakes
• Instead of Red Onion: White onion
• Instead of White Onion: Red onion
• Instead of Cilantro: Parsley
• Instead of Green Onions: Chives
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Pepper Flakes: Paprika, Cayenne pepper
• Instead of Oregano: Marjoram
• Instead of Salt: Kosher salt, Sea salt
• Instead of Bay Leaves: None
• Instead of Olive Oil: Avocado oil, Grapeseed oil
• Instead of White Wine Vinegar: Apple cider vinegar, Red wine vinegar
• Instead of Natural Lump Coal (100% natural): Smoked wood chips (use a smoker bag)

Equipment Needed

• Mason Jar (wide‑mouth, 1‑liter)
• Sharp Knife
• Cutting Board
• Measuring Cups/ spoons (optional)
• Tongs or Heat‑Resistant Gloves

Critical Steps — Do Not Skip

• Step 1 – Properly chopping and measuring all fresh ingredients ensures even flavor distribution.
• Step 3 – Using natural lump coal and allowing a minimum 3‑hour infusion is essential for the signature smoky taste.

Chef Tips from the Video

• For an extra herb punch, toast the parsley and cilantro lightly before adding them to the jar.
• Use a small funnel to pour oil and vinegar without spilling.
• If you don’t have lump coal, a small piece of smoked wood (e.g., hickory) wrapped in foil can be used.

Troubleshooting

Storage

Refrigerator: Up to 1 week in a sealed jar.

Freezer: Not recommended due to texture changes.

Room temperature: Only for the 3‑hour infusion; keep out of direct sunlight.

Make-Ahead Tips

• The chimichurri can be prepared up to 3 days ahead; keep refrigerated and shake before serving.
• If you prefer a milder smoke flavor, reduce the infusion time to 1 hour.

Frequently Asked Questions