The best things in life are usually accidents first. Like the time I went out for arepas, and they gave me aioli instead of chimichurri for dunking my yucca fries. “No worries,” I said as they brought out the other. And because the aioli was still on my plate, I decided to take the fries in a dip of each. That’s when I landed on the best sauce of my life—Chimichurri Aioli. Herby, zesty, tangy, creamy. All the right things in one vessel instead of two.
My friends Lindsay and Steph share the same deep love of arepas. I was probably with them during my sauce revelation. So the other night when we got together to make arepas at home, I signed up to make the Chimichurri Aioli sauce.
After some research, I found that my idea was not so incredibly profound. Latin aiolis and chimichurris share a lot of the same ingredients. It should come as no surprise that they taste perfect together. I deleted the parsley that so many chimichurris call for, added green onions, jarred jalapeños for spice and tang, and a couple tablespoons of good-quality mayo to land this sauce in the aioli category. The end result was as just as good as that initial accident. It’s best on everything. Use it as a sauce for arepas and tacos. Or as a dip for chips or sweet potato fries. But when in doubt, everything.
While I work on recreating my favorite Beef, Plantain, and Pickled Onion Arepa, I give you this sauce and these quick vegetarian tacos. Roasted sweet potato coins, cooked black beans, quick-pickled red onions, cotija (Which I called cojita when asking where it was. The faux strikes again.), and plenty of chimichurri aioli. Spicy, sweet, and sour. And best of all, these tacos are weeknight friendly. They come together fast. Pour a margarita already.
- 3/4 c. cilantro, destemmed
- 1 green onion, very roughly chopped
- 2 cloves garlic
- 1 tbsp. lime juice
- 1 tbsp. red wine vinegar
- thumptip of a jalapeño
- 1/2 tsp. kosher salt
- 1/4 c. olive oil
- 3 tbsp. good quality organic mayo
- Into a high-powered blender or food processor, add cilantro, green onion, garlic, lime juice, vinegar, jalapeño, and salt. Pulse for about 30 seconds until everything is broken down to the same size.
- Add in olive oil and blend until evenly combined and speckled.
- Add in mayo at the last second and blitz until just combined. Store covered in the fridge for a week.