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

You May Also Like:

Show 4 Comments & Reviews

23 Sensational Salsa Recipes

23 Sensational Salsa Recipes

Kitchen Crew @JustaPinch

Spice up your entertaining with one of these 23 sensational salsa recipes.

Amazing Deviled Egg Recipes For Easter

Amazing Deviled Egg Recipes for Easter

Kitchen Crew

Deviled eggs are a must-have at any occasion. In the South, you can't attend a pot luck, birthday party or holiday gathering without them on the menu. They're so popular,...

Bite-size Appetizers For Game Day

Bite-Size Appetizers for Game Day

Kitchen Crew

September has arrived which means it's football season! Saturdays and Sundays go from pool time to TV time and they are not complete without delicious snacks. These bite-size appetizers will...