Chimichurri Mexa

salsapumpkin seeds

Chimichurri Mexa

Chimichurri Mexa

Chimichurri with a Mexican accent

Recipe Yield

2 cups approximately

Cooking time

Rate this recipe

4.84 from 6 votes


  • 2 garlic cloves finely chopped
  • 4 scallions or 2 spring onions, rooted ends removed, white and light green parts finely chopped
  • 1 fresh jalapeño or more to taste, stemmed and finely chopped
  • 1 to 2 pickled jalapeños stemmed, seeded and finely chopped
  • 1 cup cilantro leaves and upper stems finely chopped
  • 1 cup parsley leaves and upper stems finely chopped
  • 2 tablespoons fresh oregano leaves finely chopped, or 2 teaspoons dried
  • ½ cup pepitas or pumpkin seeds chopped
  • Zest of 1 lime
  • Juice of 1 lime
  • 3/4 cup olive oil
  • ½ cup red wine vinegar
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • ½ teaspoon black pepper

To Prepare

  • Combine all ingredients in a bowl. Let sit for at least 5 minutes before serving. Can be refrigerated for up to a week.

Reccommended Products for: Chimichurri Mexa


4comments inChimichurri Mexa

  1. Nancy Pena

    Jan 05

    Absolutely LOVE These recipes.
    I wish your show would air more often in the Fresno California area.

    1. Pati Jinich

      Jan 07

      Thanks so much Nancy! Now you can also stream from and watch from Amazon, Freevee, Pluto and Peacock!

  2. Marianne

    Jan 05

    Making today
    Love this recipe !

    1. Pati Jinich

      Jan 07

      Yay!! Let me know how did you like it Marianne 🙂

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