Teresa's Recipes
Spicy Chimichurri
This vibrant and zesty Spicy Chimichurri sauce is a culinary gem hailing from Argentina, where it has long been cherished as a staple condiment for grilled meats, especially the famous asado. With a perfect balance of fresh herbs, zesty lime, and a kick of heat from red chili flakes, this sauce is not just a dressing but an experience that elevates any dish it accompanies. Whether drizzled over grilled steak, tossed with roasted vegetables, or used as a bold dipping sauce, this chimichurri is sure to tantalize your taste buds and become a favorite in your kitchen.
Ingredients
- 1 cup, packed Fresh parsley
- 1/2 cup, packed Fresh cilantro
- 4 cloves, peeled Garlic
- 1 teaspoon (or adjust to taste) Red chili flakes
- 1/4 cup Red wine vinegar
- 2 tablespoons, freshly squeezed Lime juice
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Extra virgin olive oil
Dietary Notes
- Servings: 8
- Dish Type: Condiment
- Prep Time: 15 minutes
- Calories: 120
- Fat: 14g
- Carbs: 2g
- Protein: 0g
- Sodium: 200mg
- Sugar: 0g
Instructions
- Begin by adding the fresh parsley, cilantro, garlic, red chili flakes, red wine vinegar, lime juice, salt, and black pepper to a food processor or blender.
- Pulse the ingredients together until they are well combined, taking care not to over-process—aim for a slightly chunky texture to preserve the freshness of the herbs.
- With the food processor or blender running, slowly drizzle in the extra virgin olive oil. This will help to emulsify the sauce, creating a smooth and cohesive chimichurri.
- Once blended, taste the chimichurri and adjust the seasoning with additional salt, pepper, or lime juice if desired.
- Transfer the chimichurri sauce to a jar or container and refrigerate for at least 1 hour. This resting period allows the flavors to meld beautifully, enhancing the overall taste.
- Serve the chimichurri as a condiment with grilled meats, drizzled over roasted vegetables, or as a bold dipping sauce for bread or appetizers.
Tips
- For an extra kick, consider adding a minced jalapeño or a dash of hot sauce.
- This chimichurri can also be used as a marinade for meats before grilling—just let the meat marinate for at least 30 minutes for maximum flavor.
- Feel free to experiment with other herbs like oregano or mint for a different flavor profile.