Jose Tejas Chimichurri Sauce Recipe

This fresh and zesty Jose Tejas Chimichurri Sauce blends herbs, garlic, lime, and smoky spices for a vibrant Tex-Mex twist—perfect for elevating grilled meats and veggies with bold, lively flavor.

Jose Tejas Chimichurri Sauce

Cuisine: Tex-Mex, South American
Category: Sauce, Condiment
Prep Time: 15 minutes
Cook Time: No cook time
Servings: 12
Calories: 45 CALORIES

Jose Tejas Chimichurri Sauce is that vibrant, zesty herb sauce you’ll find stealing the spotlight at the table, especially in places blending Mexican and Texan flavors. Think of it as a fresh, garlicky green drizzle that lifts grilled meats and veggies from tasty to unforgettable. It’s got roots in South American cooking but with a twist that feels right at home in a Tex-Mex joint like Jose Tejas.

What makes this chimichurri stand out is its mix of fresh parsley and cilantro—yeah, that cilantro kick is a bit of a Tex-Mex signature here. Then, you have plenty of garlic that wakes up your taste buds with a punch. Red wine vinegar and lime juice bring that lively tang, while olive oil smooths everything out. Don’t forget the oregano and a little smoked paprika, which add a smoky warmth and earthy depth that feels like a warm hug for your palate.

When you take a bite, it’s fresh and bright but with a bit of a spicy edge thanks to crushed red pepper flakes. It’s like a lively herb garden exploded with garlic and citrus—refreshing, a little smoky, with a tiny kick of heat that teases you, not overwhelms you. The sauce is loose but coats the food just right, giving each bite a juicy, herbal punch without being heavy.

This chimichurri is classic alongside a juicy grilled steak or chicken, but don’t hesitate to splash it on roasted potatoes, grilled veggies, or even use it as a salad dressing to add some excitement. At Jose Tejas, it’s also famously paired with pastelitos, giving those crispy chicken empanadas an irresistible herbal lift.

If you’re making it at home, it keeps well in the fridge for up to a week. Just store it in a sealed jar, and give it a quick stir before serving because the oil and vinegar like to separate. Reheating isn’t really necessary or recommended—you want it fresh and cool to keep that crisp herbal punch. Plus, it’s naturally low in calories but packed with antioxidants from the fresh herbs and garlic, making it a flavorful way to add some nutritional value without guilt.

There are a few fun variations, too. Some like to add a touch of cumin or smoked paprika for a deeper smoky vibe. Others experiment with lemon instead of lime for a slightly different citrus twist. You might even find versions that swap in basil or mint for a sweeter, more floral note. But the Jose Tejas version is all about balance—herbs, heat, tang, and a little smoky warmth that makes it unmistakably theirs.

If I’m honest, the best way to enjoy this sauce is fresh and generous. It’s a simple sauce that feels like a secret weapon for anyone who loves grilling or bold flavors. Making it at home is super satisfying, and it instantly elevates whatever you’re eating.

So, if you’re curious to bring a little Jose Tejas magic into your kitchen, check out the recipe below. Trust me, once you have this chimichurri in your arsenal, your grilled dishes will never be the same again.

Recipe

This Jose Tejas Chimichurri Sauce is a fresh, zesty, and herb-packed condiment perfect for grilled meats and veggies. Blending traditional South American chimichurri with a Tex-Mex twist, it features bright cilantro and parsley, tangy lime and red wine vinegar, garlic, and just a hint of smoky paprika and red pepper flakes for gentle heat. Easy to whip up with no cooking involved, it elevates any dish with lively, bold flavor.

Ingredients

1 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
1/3 cup red wine vinegar
Juice of 1 lime (about 2 tablespoons)
1/2 cup extra virgin olive oil
1 teaspoon crushed red pepper flakes (adjust to taste)
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

Instructions

Finely chop the parsley, cilantro, and oregano, then combine them in a medium bowl.
Add the minced garlic, red wine vinegar, lime juice, cumin, smoked paprika, and crushed red pepper flakes to the bowl. Stir well to mix.
Slowly drizzle in the olive oil while stirring continuously to blend the sauce smoothly.
Season with salt and freshly ground black pepper to taste, then stir again.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Stir well before use.

Rated 4.9 by 163 reviewers.

Recipe Tags: Jose Tejas Chimichurri Sauce, chimichurri recipe, Tex-Mex chimichurri, herb sauce, cilantro chimichurri, grilled meat sauce, chimichurri marinade, homemade chimichurri, chimichurri verde, chimichurri dressing, chimichurri storage

Published by: Crisprecipe

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Recipe Video

Jose Tejas Chimichurri Sauce

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Servings

Serving Jose Tejas Chimichurri Sauce is all about pairing it with dishes that soak up its fresh, tangy, and slightly smoky punch. The classic move? Drizzle it over grilled steak—think perfectly charred, juicy cuts that the sauce complements with its herbaceous brightness and zing.

It’s equally amazing on grilled chicken, shrimp, or even roasted veggies like bell peppers, zucchini, and mushrooms.

If you want to mix it up, try using it as a marinade before grilling to infuse meats with that bold flavor upfront. It also doubles brilliantly as a dipping sauce for crispy pastelitos (chicken empanadas) or even roasted potatoes. For a quick twist, drizzle it over salads or grilled corn to add a zesty kick.

When serving, it’s best fresh and cool—just give it a stir and spoon it generously over your dish. A little goes a long way, so start with a tablespoon or two and add more to taste. Pair it with sides like warm tortillas, rice, or simple greens to balance the boldness.

This sauce is a versatile crowd-pleaser, perfect for anyone who loves vibrant, fresh flavors with a hint of smoky heat.

Tips

Here are some solid tips and recommendations for you:

Fresh is best. Always use fresh herbs—parsley and cilantro especially. Dried herbs just don’t bring the same vibrant flavor that makes this sauce sing.
Chop finely but don’t overwork it. You want the herbs chopped small enough to blend well but still have some texture. Avoid turning it into a paste.
Balance the acid. The combo of red wine vinegar and lime juice is key, but taste as you go. Too much acid can overpower, so start with less and add more if you want a tangier punch.
Let it rest. Give the sauce at least an hour in the fridge before serving. It lets the flavors marry and soften the sharpness of raw garlic.
Adjust the heat. Crushed red pepper flakes are great for a subtle kick, but if you like it spicy, feel free to add more or even a dash of cayenne.
Use good olive oil. Since this sauce is raw and relies on oil for richness, a quality extra virgin olive oil makes a noticeable difference.
Store properly. Keep chimichurri in an airtight container in the fridge for up to a week. Stir before each use as the oil and vinegar separate naturally.
Experiment with citrus. If you want a slightly different flavor profile, try lemon juice instead of lime or mix both.
Try it as a marinade. Beyond a finishing sauce, marinate your meats for 30 minutes to a few hours to infuse them deeply.
Don’t skimp on garlic. It’s a flavor powerhouse here. If you’re sensitive, go lighter but don’t skip it altogether.

Finally, don’t be afraid to make it your own. The magic of chimichurri is how adaptable it is—tweak herbs, spices, or acid levels to fit your taste perfectly. Once you nail your version, it’ll be a staple you reach for every time you fire up the grill.

Ingredient Substitutes

Substitutions can come in handy if you don’t have some ingredients or want to tweak flavors a bit. Here’s what I’ve learned from cooking and experimenting with chimichurri over time:

Parsley: If you’re out of flat-leaf parsley, curly parsley can work in a pinch, though it’s a bit milder. For a more intense herb flavor, fresh basil or even arugula can be interesting swaps, but they’ll change the sauce’s character.
Cilantro: Cilantro is pretty key for that Tex-Mex twist, but if you’re not a fan or can’t find it, fresh flat-leaf parsley alone still makes a nice chimichurri. Some people add fresh mint or even a little fresh dill for a different but tasty herbal note.
Oregano: Fresh oregano is ideal, but dried oregano works well too. If neither is available, marjoram is a close relative and makes a decent substitute.
Red wine vinegar: This adds acidity and depth. You can swap in white wine vinegar or apple cider vinegar for a slightly different tang. Lemon or lime juice alone can work, but the flavor profile will shift a bit.
Olive oil: Extra virgin olive oil is best, but if you want a milder oil, you could use avocado oil or a neutral oil like grapeseed. Avoid heavy oils like coconut or sesame—they clash with the fresh herbs.
Smoked paprika: If you don’t have smoked paprika, regular paprika is okay but lacks that smoky warmth. You can also try a pinch of chipotle powder or a small dash of liquid smoke for smokiness.
Crushed red pepper flakes: For heat, cayenne pepper or finely diced fresh chili peppers can replace flakes. Adjust carefully to your spice tolerance.
Garlic: Fresh garlic is non-negotiable for that punch, but if you’re desperate, a good-quality garlic powder can stand in—just use less and add gradually.
Lime juice: Lime juice is great for brightness, but lemon juice works fine if you want a slightly different citrus note.

Bottom line: Substitutions are possible, but keep in mind each swap nudges the flavor in a new direction. The classic balance of fresh herbs, garlic, acid, and olive oil is what really defines chimichurri, so try to stick close when possible. But don’t be afraid to experiment—sometimes those little changes lead to your own signature twist!

Remarks

This Jose Tejas Chimichurri Sauce is a straightforward, fresh, and bold condiment that transforms grilled dishes with minimal effort—master this, and you’ll elevate any meal effortlessly.