Fresno Chili Chimichurri Recipe

Prepare herbs and chiles

Wash the parsley and cilantro, shake off excess water, then pat dry with paper towels. Remove any large stems. Roughly chop the parsley and cilantro so they fit easily into your food processor or blender. Slice the Fresno chiles in half lengthwise, remove stems, and optionally remove seeds if you prefer milder heat. Roughly chop the chiles.

Pulse ingredients

Place the chopped parsley, cilantro, Fresno chiles, and garlic cloves in a small food processor or sturdy blender. Pulse 6–8 times until the herbs are finely chopped but still have texture. Avoid pureeing into a paste; aim for a slightly coarse, spoonable consistency.

Emulsify and season

Transfer the chopped herb mixture to a mixing bowl if desired. Add the red wine vinegar, lemon juice, smoked paprika, dried oregano, red pepper flakes, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil until the mixture comes together into a loose, oily sauce. Taste and adjust salt, acidity (more vinegar or lemon), or heat (more Fresno or red pepper flakes) as needed.

Rest to develop flavors

Let the chimichurri rest at room temperature for at least 15–20 minutes to allow the flavors to marry. For best results, refrigerate for 1–2 hours; bring back to room temperature before serving and whisk again to re-emulsify if oil has solidified.

If using, thinly slice the additional 1/2 Fresno and arrange over the chimichurri as a garnish. Spoon the chimichurri over toasted bread, grilled steak, chicken, shrimp, or vegetables. Finish with a sprinkle of flaky sea salt and serve lemon wedges alongside to brighten the sauce at the table.