Hatch Green Chili Chimichurri
Why I Keep Coming Back to This Recipe
I still remember the first time I tasted chimichurri — I was standing in a tiny kitchen in Santa Fe, the desert wind rattling the old windows, while my friend Rosa pulled out a tangle of parsley and a small bottle of vinegar. It was deliciously bright and herbal, something that made grilled steak taste like fireworks on the tongue. But what changed my world completely was the day she added freshly roasted Hatch green chiles to the mix. Suddenly, this classic sauce was no longer just bright and tangy, but bold, earthy, and alive with smoky spice.
Ever since, every late summer when Hatch green chiles start arriving by the bushel, I find myself compelled to fire up the grill, blister a few handfuls of chiles until their skins blacken and slip away, and then blend them into the green, garlicky magic of chimichurri. It feels like an ode to New Mexico, a love letter to spice, and the easiest way to make any meal unforgettable. If you’ve never had Hatch green chili chimichurri, it’s the kind of recipe that makes you feel like you’re discovering a new color — the familiar flavors turned up to an entirely new brilliance.
Quick Ingredient Snapshot
- Hatch Green Chiles: These chiles are the backbone of this sauce, adding that signature smoky, earthy heat you can’t get from regular peppers.
- Fresh Parsley: Loads of bright, grassy flavor — it’s the green heartbeat of classic chimichurri.
- Garlic: Raw garlic gives a sharp bite that cuts through richness beautifully.
- Red Wine Vinegar: The acidity balances the oil and gives the sauce its irresistible tang.
- Olive Oil: Lush and smooth, it brings the whole blend together and carries the herbs across whatever you spoon it onto.
Why You’ll Love This Recipe
There’s something so rewarding about a sauce that comes together in minutes, yet makes anything you drizzle it on taste like you spent all day in the kitchen. This Hatch green chili chimichurri is especially handy on busy weeknights, when you want to jazz up a simple grilled chicken breast or roasted potatoes without fussing over a complicated marinade.
It’s also a dream for folks with picky kids, because you can adjust the heat of the Hatch chiles — mild for gentle palates, medium or hot for spice-lovers — so everyone at the table can get on board.
If you love fresh, zesty flavors, you might also enjoy my Fresh Homemade Salsa Recipe, which is another bright, quick condiment perfect for tacos, chips, or grilled dishes.
And honestly, there’s no match for the flavor. It’s herbal and fresh from the parsley, with a clean bite from the vinegar, but then the roasted Hatch green chiles sweep in with a warmth and smokiness that is just unforgettable.
Hatch Green Chili Chimichurri
A vibrant, smoky, and fresh twist on traditional chimichurri, thanks to roasted Hatch green chiles. This simple sauce brightens grilled meats, veggies, and even eggs with its tangy, earthy kick.
Ingredients
- 4 medium Hatch green chiles, roasted, skins removed, seeds removed if you prefer mild
- 1 bunch fresh flat-leaf parsley, roughly chopped
- 4 garlic cloves, peeled and minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Salt to taste
Instructions
<p>Roast the Hatch green chiles under a broiler or directly on a hot grill, turning them until the skins are evenly blistered and blackened. Transfer them to a bowl and cover with plastic wrap or a kitchen towel so they can steam for about 5 minutes, which helps the skins slip off. Once cool enough to handle, peel away the blackened skins and remove the seeds if you want a gentler heat.</p><p>In a food processor, combine the roasted Hatch chiles with the chopped parsley, minced garlic, and the red wine vinegar. Pulse a few times until the mixture is roughly combined. Slowly drizzle in the olive oil while pulsing to form a loose, spoonable sauce. Taste and season with salt, and adjust the acidity with a little extra vinegar if you like it brighter.</p><p>Transfer to a jar or bowl and let the chimichurri rest for at least 30 minutes to allow the flavors to meld together. Store in the fridge for up to a week, topping it with a thin layer of olive oil to keep it fresh and vibrant.</p>
Notes
If you can only get jarred Hatch green chiles, make sure they don’t have added vinegar so your sauce stays balanced. Flat-leaf parsley works best for a smoother texture, but you can mix in some fresh cilantro for a southwestern twist.
Let’s Talk Ingredients
Freshness is everything with chimichurri, and even more so when you add Hatch green chiles. Look for firm, glossy Hatch peppers at the market, and roast them yourself if you can. Peeling away those blistered skins is part of the ritual, releasing that smoky aroma that defines the whole sauce. If you can only get jarred Hatch chiles, go for a high-quality brand with no added vinegar so you don’t throw off the balance.
For the parsley, flat-leaf is best because it’s more tender than curly and blends beautifully. Give the stems a rough chop, too, because they carry tons of flavor.
I like a good, peppery olive oil here, since the richness really offsets the spice. And please don’t skip the garlic — it’s a traditional anchor in chimichurri and gives the sauce backbone. Red wine vinegar is classic, but if you’re out, a splash of white wine vinegar can work in a pinch.
If you want to geek out a bit, check out this Time article on the surprising health benefits of spicy food — thanks to capsaicin, chili peppers may help boost metabolism, reduce inflammation, and support heart and gut health, making me feel even better about spooning this sauce on everything in sight.
How to Make Hatch Green Chili Chimichurri
Prepping the Ingredients
I always start by roasting my Hatch chiles. Fire up your grill or place them under a broiler, turning them until the skins are blistered and blackened all over. Once they’re charred, toss them in a covered bowl or bag to steam for a few minutes — it makes peeling a breeze. Slip off those skins, remove the seeds if you want a milder sauce, and set the flesh aside.
Meanwhile, wash the parsley thoroughly and pat it dry. Peel your garlic cloves and measure out the vinegar and oil so everything is ready to go. It makes the blending process quick and stress-free.
Blending the Chimichurri
In a food processor, combine the roasted Hatch green chiles, parsley, garlic, and a good splash of red wine vinegar. Pulse a few times to break everything down, then drizzle in the olive oil while the motor runs, stopping once you see a loose, spoonable consistency. Taste for salt, maybe add a bit more vinegar if you want it tangier, and you’re set.
Final Touches
Spoon your Hatch green chili chimichurri into a jar, and let it sit for at least 30 minutes before serving. That little rest helps the flavors settle and meld, which is worth every second of patience. I usually leave it out on the counter if I’m serving it soon, or pop it in the fridge if I’m making it ahead.
Recipe Don’ts
Don’t skip peeling the chiles. The skins are tough and bitter, and they’ll ruin the silky texture of your chimichurri.
Don’t over-blend the sauce. You want tiny bits of parsley still visible — not a green smoothie.
Don’t skimp on the vinegar. Chimichurri is meant to be tangy, and without enough acid it tastes flat.
Variations You’ll Love
If you’re vegan, you’re all set — this sauce is naturally plant-based. If you’re looking to reduce oil, you can swap in a lighter avocado oil instead of olive oil.
For a seasonal twist, try adding a handful of fresh cilantro along with the parsley, which gives it a more southwestern edge.
Or if you’re craving a deeper heat, toss in a roasted jalapeño alongside the Hatch chiles.
FAQs
| Is green chimichurri spicy or not? Green chimichurri on its own is usually more tangy and herbal than spicy, thanks to the parsley, garlic, and vinegar. However, when you add Hatch green chiles, the spice level goes up a notch — but you’re still in control. If you use mild Hatch chiles, it stays gentle, while medium or hot ones give it a livelier kick. |
| How spicy is Hatch green chile? Hatch green chiles come in a range from mild to hot. Mild varieties are barely spicier than a bell pepper, while hot Hatch chiles can reach the warmth of a medium jalapeño. They’re prized not just for their heat, but for a complex, earthy, slightly smoky flavor that you can’t get from other peppers. |
| What is chimichurri sauce made of? Classic chimichurri is a blend of fresh parsley, garlic, vinegar, olive oil, and a bit of salt. It sometimes includes oregano or crushed red pepper flakes. The Hatch green chili version simply layers in roasted Hatch chiles for an extra dimension of smoky spice. |
| What do you use hatch green chili sauce for? Hatch green chili chimichurri is wildly versatile. It’s fantastic drizzled on grilled meats, roasted vegetables, or even spooned over eggs and flatbreads. I’ve even used it as a marinade for chicken or as a zippy dressing for a hearty grain salad. |
Expert Tips, Swaps & Storage Advice
This sauce keeps beautifully in a jar for about a week in the fridge, as long as you cover it with a thin layer of oil on top to protect it from air.
If you want to freeze it, portion it into ice cube trays — those little green flavor bombs are incredible melted over grilled fish or roasted veggies later on.
And if you’re prepping ahead, remember that the flavors actually deepen after a day or two in the fridge, so feel free to make it on a Sunday for weeknight dinners.
What to Serve This With
This Hatch green chili chimichurri begs to be served with grilled lamb chops, charred chicken, or even drizzled over pan-seared shrimp. It’s also wonderful as a dip for warm flatbreads or spooned over roasted potatoes.
For a fresh, summery pairing, I love serving it with a crunchy cabbage slaw and a tall glass of iced mint tea.
