There’s no denying that Cilantro Chimichurri is most closely associated with Argentina and Uruguay, where it’s traditionally served as both a sauce and marinade for grilled meats, especially asado. With a fresh crop of cilantro (coriander) in my garden needing a good pruning, this cilantro chimichurri recipe not only falls perfectly into my “In Season” series, but its bright herbal notes also fit beautifully within the scope of recipes we enjoy throughout the Caribbean.
The scent of all the ingredients coming together instantly reminds me of Saturday evenings in Guaracara, Trinidad, when I’d head into the garden to collect fresh herbs for my mom. She’d use them to season and marinate the meats she’d prepare for our traditional Sunday lunch. Those aromas of fresh herbs, garlic, citrus, and peppers filled the kitchen and taught me from an early age just how much fresh ingredients can elevate a meal.
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While traditional chimichurri relies heavily on parsley, my cilantro chimichurri incorporates thyme, Chadon Beni (culantro), Bird’s Eye peppers, and fresh orange juice. Those familiar Caribbean flavors give the sauce a bright, herbaceous freshness with a subtle citrus sweetness that balances the sharpness of the vinegar. The result is a vibrant condiment that feels right at home alongside grilled meats, seafood, and vegetables throughout the Caribbean.
Ingredient Guide
Cilantro: The star of the recipe, bringing bright, fresh herbal flavor.
Garlic: Adds savory depth and balances the freshness of the herbs.
Bird’s Eye Peppers: Contribute clean, vibrant heat.
Fresh Thyme: Adds earthy herbal notes familiar throughout Caribbean cooking.
Red Wine Vinegar: Provides the acidity that gives chimichurri its signature brightness.
Olive Oil: Brings the ingredients together while creating a rich, silky texture.
Shallot: Offers a mild sweetness and delicate onion flavor.
Orange Juice: Softens the sharpness of the vinegar with a touch of natural sweetness.
Chadon Beni (Culantro): Intensifies the herbal flavor and gives this version a distinctly Caribbean character.
Sea Salt: Enhances and balances every ingredient.
Black Pepper: Adds warmth and subtle spice.
Shopping Made Easy
- Fresh cilantro is readily available at most supermarkets and farmers’ markets.
- Chadon Beni (culantro) can usually be found at Caribbean, Latin American or Asian grocery stores.
- Bird’s Eye peppers are common in Caribbean markets. Substitute another hot pepper if necessary.
- Fresh thyme will always give the best flavor.
- Freshly squeezed orange juice is preferred over bottled juice.
Cooking Notes from the Kitchen
- While a food processor works well, I prefer chopping everything by hand for a more textured sauce.
- Letting the salt sit beneath the citrus juice and vinegar helps it dissolve before the final mix.
- The flavors improve after resting for about 30 minutes.
- Always serve at room temperature for the best flavor.
Quick and Easy Cilantro Chimichurri Recipe
Ingredients
- 1 1/2 cups finely chopped cilantro
- 3 cloves garlic crushed
- 2 Bird’s Eye peppers finely chopped
- 1 tablespoon thyme leaves
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 large shallot finely chopped
- Juice of 1 orange
- 1 tablespoon finely chopped Chadon Beni culantro
- 1/2 teaspoon sea salt
- 1 tablespoon black pepper
Instructions
- The easy way to make this cilantro chimichurri is to place all of the ingredients into a food processor or blender and pulse until combined. However, I prefer the manual method of finely chopping everything with a knife before mixing it together. It takes a few extra minutes, but the finished cilantro chimichurri has a much nicer texture, and I find the individual herbs and aromatics stand out better than when everything is processed into a smooth paste.
- In a large bowl, place all of the ingredients except the sea salt, orange juice and red wine vinegar.
- Give everything a good mix, then sprinkle the sea salt over the top before pouring in the orange juice and red wine vinegar. I find doing it this way helps the salt dissolve a bit before giving everything one final mix.
- With the addition of thyme, Chadon Beni (culantro) and a bit of fresh citrus, which also adds a subtle sweetness to balance the sharpness of the vinegar, the overall flavor of this cilantro chimichurri takes on a distinctly Caribbean personality.
- Serve at room temperature with grilled meats, toss it with roasted vegetables, and don't sleep on using it with Jerk Chicken, Jerk Pork, or Grilled Lobster.
Video
Notes
Storage Tips for Maximum Freshness
Store the cilantro chimichurri in a clean, airtight glass jar. Pour a thin layer of olive oil over the surface to help keep the herbs submerged and reduce oxidation. The olive oil will solidify in the refrigerator. Let the jar sit at room temperature for about 15 minutes before serving so it liquefies. For longer storage, freeze the chimichurri in ice cube trays for up to 3 months.Signs of Spoilage
Discard the chimichurri if you notice:- Bubbling or a fizzy texture, which indicates fermentation.
- A sour or rancid smell from oxidized oil.
- Any visible mold.
