Happy Monday! It’s time to get back into the grind of the workweek so today I’m sharing a super simple chimichurri recipe.

This might be my new favorite chimichurri because it’s made with tangy tomatillos and beer! Everything is better with beer (and wine)… haha!

Lets’ make this tomatillo IPA chimichurri together.

What is Tomatillo IPA Chimichurri?

Tomatillo IPA Chimichurri is a modern take on the traditional Argentinean sauce. By incorporating tomatillos and IPA beer, we’ve added a fresh, tangy, and slightly bitter twist to the classic recipe. Tomatillos, a staple in Mexican cuisine, bring a bright and zesty flavor, while the IPA beer adds depth and complexity with its hoppy notes.

This combination creates a sauce that’s perfect for drizzling over grilled meats, adding a burst of flavor to your favorite dishes.

Why You’ll Love this Recipe

• Unique Flavor Profile: The combination of tomatillos and IPA beer creates a sauce that’s tangy, hoppy, and utterly delicious.
• Versatile: This chimichurri pairs perfectly with steaks, chicken, and even grilled vegetables.
• Easy to Make: With just a few simple ingredients and a food processor, you can whip up this sauce in minutes.
• Fresh Ingredients: Packed with fresh parsley, cilantro, and garlic, this sauce is bursting with vibrant flavors.

Ingredients

• Fresh Flat-Leaf Parsley: Adds a vibrant green color and a fresh, slightly peppery flavor that forms the base of the chimichurri.
• Olive Oil: Provides a rich, smooth texture and helps to blend all the ingredients together, adding a subtle fruity note.
• IPA Beer: Introduces a hoppy bitterness that balances the tanginess of the tomatillos and adds depth to the sauce.
• Fresh Cilantro: Contributes a bright, citrusy flavor that complements the parsley and enhances the overall freshness of the chimichurri.
• Garlic: Adds a pungent, savory kick that intensifies the flavor profile of the sauce.
• Tomatillos: Bring a unique tartness and slightly fruity flavor, giving the chimichurri its distinctive tangy taste.
• Crushed Red Pepper Flakes: Add a touch of heat, providing a subtle spiciness that elevates the other flavors.
• Salt: Enhances all the flavors and helps to balance the acidity and bitterness in the sauce.
• Ground Black Pepper: Adds a mild heat and earthy flavor that complements the other ingredients.
• Lime Juice: Introduces a fresh, zesty acidity that brightens up the chimichurri and ties all the flavors together.

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Substitutions & Additions

• Parsley: If you don’t have flat-leaf parsley, curly parsley can be used as a substitute.
• IPA Beer: Any hoppy beer can be used in place of IPA, or for a non-alcoholic version, try using a hoppy soda or sparkling water.
• Tomatillos: If you can’t find fresh tomatillos, canned tomatillos can be used in a pinch.
• Lime Juice: Lemon juice can be used as a substitute for lime juice.

How to Make this Recipe

Start by grabbing your blender or food processor. I’ve made this recipe with either one and it works fine with either.

Roughly chop your veggies – the tomatillos into quarters and parsley into thirds, or abouts.

Add all of the ingredients into the blender or food processor and place the lid on top. Pulse or process on high for about 2-3 minutes or until the mixture is smooth and all the ingredients are fully chopped and incorporated.

Scrape down the sides a few times during if needed to makes sure everything is evenly incorporated.

Taste and add a little more salt and pepper, if desired, then pulse again to incorporate. Pour into an airtight jar or container and place in the fridge until ready to serve.

I love serving this drizzled over my favorite flank steak or I also just dunk some tortilla chips in and eat it like a tomatillo salsa. 

It also is delicious drizzled over my whole smoked chicken.

Cooking Tips & Tricks

Fresh Ingredients: Use the freshest ingredients you can find for the best flavor. Fresh parsley, cilantro, and tomatillos will make a big difference in the taste of your chimichurri.

Adjusting Consistency: If you prefer a thicker chimichurri, reduce the amount of IPA beer slightly. For a thinner sauce, add a bit more beer or olive oil.

Flavor Balance: Taste the chimichurri before storing it and adjust the seasoning as needed. You may want to add a bit more salt, lime juice, or red pepper flakes to suit your taste.

Serving Suggestions

Grilled Meats: This chimichurri is perfect for drizzling over grilled steaks, chicken, or pork.

Vegetables: Try it over grilled or roasted vegetables for a burst of flavor.

Tacos: Use it as a sauce for tacos, adding a fresh and tangy element to your favorite fillings.

Storage Suggestions

Refrigeration: Store the chimichurri in an airtight glass jar in the refrigerator for up to one week.

Freezing: For longer storage, you can freeze the chimichurri in ice cube trays and transfer the frozen cubes to a freezer bag. Thaw as needed.

Recipe FAQ

Can I make this chimichurri ahead of time? Yes, this chimichurri can be made up to a week in advance and stored in the refrigerator.

Can I use a different type of beer? Yes, any hoppy beer can be used in place of IPA. Just keep in mind that the flavor will change slightly depending on the beer you use.

Is there a non-alcoholic version? Yes, you can use a hoppy soda or sparkling water as a substitute for the IPA beer.

What can I serve this chimichurri with? This chimichurri is great with grilled meats, vegetables, and even as a sauce for tacos.

How long does this chimichurri last? It will last up to one week in the refrigerator or can be frozen for longer storage.

Tomatillo IPA Chimichurri is a fresh and flavorful twist on the classic sauce, perfect for adding a burst of flavor to your favorite dishes. With its unique combination of ingredients and easy preparation, it’s sure to become a staple in your kitchen. Give it a try and discover a new favorite way to enjoy chimichurri!