Spicy Chimichurri Sauce Recipe

I absolutely love this chimichurri recipe because it’s a punch of fresh, vibrant flavors that just transforms any dish into a culinary masterpiece. Plus, the combination of herbs, garlic, and a hint of spice feels like a little indulgence I can whip up at home, making me look like a pro chef at every grill night or dinner party!

This Spicy Chimichurri Sauce is a recipe I adore. I appoint it the task of bringing fresh, punchy flavors with a bit of a kick to my dishes.

Chimichurri hails from Argentina and is typically used as a sauce for grilled meats. Variations abound, and the one I make is somewhat untraditional, as I really can’t step away from using a garlic and herb sauce as my go-to.

For the most part, parsley and oregano are the herbs called for in traditional versions.

Ingredients

• Parsley: Rich in vitamins A, C, and K, parsley adds freshness and essential nutrients.
• Cilantro: Known for its distinctive flavor, cilantro offers antioxidants and potentially detoxifying properties.
• Oregano: A source of antioxidants, oregano imparts a robust and earthy aroma.
• Garlic: Adds pungency and depth, with known antibacterial and heart-healthy benefits.
• Red Chili: Provides heat and boosts metabolism; rich in vitamins A and C.
• Olive Oil: Heart-healthy fats enhance flavor and aid in nutrient absorption.

Ingredient Quantities

• 1 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1/4 cup fresh oregano leaves, packed
• 4 cloves garlic
• 1 small red chili or 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. Start by cleansing the parsley, cilantro, and oregano under a cold-water spray. Really, wash them well—this is your opportunity. Vibrate or swish them against the side of the sink to loosen any dirt; then clean under their fleshy stems and smooth surfaces. Allow the herbs to drain in a colander (or shake them over the sink like you would a wet bathing suit) for at least a minute before chopping.

2. Chop the parsley, cilantro, and oregano very finely. Alternatively, for a more uniform consistency, you can use a food processor.

3. Minced finely, peel the garlic cloves. If using a food processor, mix them directly with the herbs.

4. Should a red chili be used, it must be deseeded and chopped finely. If red pepper flakes are being used, just move on to the following step.

5. In a medium bowl, mix together the minced garlic, chopped herbs, and chopped chili or red pepper flakes.

6. Add the olive oil to the herb mixture. Stir gently to combine and make sure all the ingredients are well coated.

7. In the bowl, combine the red wine vinegar and lime juice. Stir well to mix together all the flavors.

8. Salt and pepper are key ingredients to boost the flavor of dishes. When seasoning with these, it is best to start with a small amount, taste, and adjust as necessary.

9. Move the chimichurri to a jar or a container that can be sealed to keep air out. Let it wait for at least half an hour in a space that is warm enough to not be cold but not hot, for instance, your kitchen, for the flavors to blend.

10. Present the spicy chimichurri sauce next to grilled meats, roasted veggies, or as a zesty marinade. If there are any leftovers, put them in the fridge. They should be fine for about a week. You might want to stir or shake it vigoursly before using it again.

Equipment Needed

1. Sink
2. Colander
3. Cutting board
4. Knife or food processor
5. Medium bowl
6. Mixing spoon
7. Measuring cups and spoons
8. Peeler (optional, if peeling garlic by hand)
9. Jar or sealable container

FAQ

• Can I use dried herbs instead of fresh for this recipe?Fresh herbs give the best flavor. If you must, you can use dried herbs instead. Reduce the measurement to about 1/3 of the fresh amount.
• How spicy is this chimichurri sauce?The level of spiciness can depend on the kind and amount of chili you use. You can make it hotter with more chili or red pepper flakes or cooler with less, depending on your taste.
• How should I store this sauce?Keep the chimichurri sauce in a sealed container in the fridge, and it will stay fresh for about a week. Before using it, give the sauce a stir to reconstitute it, since the ingredients have a tendency to separate.
• Can I freeze chimichurri sauce?Indeed, it is possible to freeze chimichurri. To do so, use an ice cube tray to freeze individual portions. After they have frozen, transfer the portions to a bag or container that is safe for freezing.
• What can I use if I don’t have red wine vinegar?If necessary, you can use apple cider vinegar or white wine vinegar in place of red wine vinegar.
• What dishes go well with chimichurri sauce?Chimichurri is adaptable and matches nicely with barbecued meats, particularly beefsteak and fowl; however, it may also serve as a zesty sauce with which to dress up baked veggies.
• Is it possible to make the sauce less oily?Certainly, the quantity of olive oil can be decreased. Just remember that when you do, you’re probably going to see some changes in the dish’s overall taste and texture. If you’re looking to keep the flavor and consistency fairly similar, consider using a lighter oil instead.

Substitutions and Variations

Basil: Substitute with fresh parsley leaves for a different flavor profile.
Cilantro: Use fresh mint leaves for a one-of-a-kind take.
Use fresh thyme leaves instead of oregano.
Substitute a small jalapeño for the red chili, or use cayenne pepper to adjust the heat level.
Red wine vinegar: Use as an alternative: apple cider vinegar.

Pro Tips

1. Dry the Herbs Thoroughly After washing the herbs, be sure they are completely dry before chopping. Excess water can dilute the flavors and affect the consistency of the chimichurri. You can use a salad spinner to speed up the drying process.

2. Adjust Heat Levels If you’re sensitive to heat, start with a smaller amount of red chili or red pepper flakes. You can always add more after tasting to adjust spiciness to your liking.

3. Enhance Flavor with Time While the recipe suggests letting the chimichurri sit for at least half an hour, if possible, prepare it a day in advance. Letting it rest overnight in the refrigerator allows the flavors to meld and intensify.

4. Use High-Quality Olive Oil The olive oil is a prominent flavor in chimichurri, so using a good-quality, extra-virgin olive oil can make a noticeable difference in the final taste.

5. Versatile Uses Beyond meats and vegetables, try using chimichurri as a sandwich spread, mixed into mayo for a flavorful twist, or drizzled over eggs for a vibrant breakfast addition.