Tex-Mex Chimichurri



From 'Tex-Mex Grill and Backyard Barbacoa Cookbook' by Robb Walsh with minor changes.


★★★★★ 1 vote

Yield: 1 1/2 cups
10 Min
No-Cook or Other


  • 1 c
    fresh cilantro, loosely packed
  • 2-3
    garlic cloves, peeled (reduced from 8 cloves but add more if desired)
  • 1/2 c
    extra virgin olive oil
  • 1/4-1/2 c
    lime juice, freshly squeezed, to taste
  • 1/4 c
    red onion, peeled
  • ·
    cracked black pepper
  • 1/2 tsp
    salt, to taste
  • 1/2 Tbsp
    fresh oregano or 1 teaspoon dried oregano

How to Make Tex-Mex Chimichurri


  1. Place all ingredients in a blender or food processor. PULSE to combine, then blend until smooth. Taste and adjust if necessary. The chimichurri will keep for a few days, covered in the refrigerator.
  2. Great on tacos, grilled meats, quesadilla, eggs, etc.

Printable Recipe Card

About Tex-Mex Chimichurri

Course/Dish: Other Appetizers, Dips
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Dietary Needs: Vegan

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