Pickled Jalapeño Chimichurri

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

The pickled jalapeño salad we make at barbacon can be too spicy for many people. I love it, though, and wasn’t willing to reduce the heat level. Instead, my compromise was this sauce, in which the heat is tamed by olive oil and cilantro. It’s addictive, and mild enough for most palates. I serve it over grilled skirt steak, mixed into mayonnaise and slathered on a BLT or club sandwich, or added to a vinaigrette and spooned over seafood.


  • 2 cups (500 g) Pickled Jalapeño Salad
  • 2 cups (60 g) packed fresh cilantro leaves
  • ¼ cup (60 ml) extra-virgin olive oil


In a blender or food processor, combine the jalapeño salad and cilantro and blend. With the blender running, slowly add the oil and blend until everything is incorporated and the pieces are uniform in size.

Pour the mixture into a plastic container with a tight-fitting lid and refrigerate for up to 1 week. The bright green color will fade after 12 hours, but the sauce will still be good to eat.