Hello folks! Welcome back to my page 🙂 Today I am sharing a 10 minute recipe with you, which are always the best! This Spicy Chimichurri is the perfect condiment / sauce to have on a summer night. It’s one of my favorites because we are using ALL fresh ingredients, many of which you may even be growing in your garden 😉

What can I eat with Chimichurri?

Chimichurri is actually a South American sauce, and it’s traditionally eaten on a lot of different types of meat. If you’re on my page, you are MOST likely vegetarian, LOL. As someone who does not cook meat, I would recommend using it on tofu, mixed vegetables, or my personal favorite, Charred Cauliflower & Red Pepper Tacos! 

How to Store the Sauce

Since we are using all fresh herbs in this spicy chimichurri, I would recommend keeping it stored in the fridge. If I’m making a big batch to use throughout the week, I add a little less olive oil. When I’m ready to use it again, I will adjust and add more oil as needed 🙂 It’s super easy, and a little goes a long way! You can keep this stored for up to a week or so.

Other Variations to Try

My version of chimichurri is accommodated to my taste, but I can recommend other ingredients to add, or substitutes if you don’t have something I used! I added 4 serrano peppers for this serving, but you can add less or use jalapeno’s instead. The more fresh herbs you use, the better! If you have fresh oregano, or even some fresh basil, that would add a great variety of flavor! Lastly, I used rice vinegar in this recipe because I ran out of red wine vinegar, but it still tastes great! 

If you make my Spicy Chimichurri, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me  ENJOY!

Spicy Chimichurri

Megha Patel

 

prep time:10 minutes mins

cook time:0 minutes mins

total time:10 minutes mins

servings:8

A fast way to get an authentic chimichurri sauce!

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Ingredients

• 1.5 cup parsley (stems cut off)
• 1/2 cup cilantro (stems cut off)
• 8 cloves garlic
• 4 serrano peppers (cut in 2-3 pieces)
• 2 small shallots (cut in quarters)
• 1 tbsp crushed red pepper flakes
• 1 tbsp rice vinegar (or red wine vinegar)
• 1/2 cup olive oil

Instructions

 

• Take your parsley, cilantro, garlic, serrano peppers, shallots & crushed red pepper flakes and add them to a food processor.
• Pulse until all ingredients are chopped finely. If needed, use a spatula to scrape the sides of the food processor inwards, so larger pieces get chopped. Then add in your vinegar and salt + black pepper per taste. Pulse again 1-2 times.
• Remove into a bowl and pour olive oil in. Mix and serve.

Notes

• If you don’t have rice vinegar, you can use red wine vinegar because that is the traditional way. Another alternative is apple cider vinegar.
• Since we are using fresh herbs, store this in a jar in the fridge.