SPICY CHIMICHURRI SAUCE

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Spicy Chimichurri sauce made me believe in love at first sight (or should I say first taste?). Full of green goodness and the earthy smell of herbs, you can use spicy chimichurri sauce as a marinade for your grilling recipes or to jazz up any weekday meal as dip or side.

Spicy Chimichurri Sauce

You know how most women walk into clothing stores and never realize how they ended up with 3 new dresses even though they had no intention of shopping? You know how most men enter an electronic giant store and walk out with 3…. whatever it is they buy? Me? I walk into a grocery store and walk out with bags when all I wanted was a gallon of milk! Yes! I am now that person who falls for advertising! Well, in my defense, the grocery store did not advertise their fresh produce luring me to buy. I bought healthy food which I use to make delicious, nourishing meals for my family. I can hear you saying “whatever makes you happy girl! Call it logical, so be it but you over-shopped (is there a word like that?!) just like us”.

Good to use up all the Parsley I have

Sigh. Clothes, alright. But, grocery? Lol. That’s what food blogging does to you. Now, not only does my husband hear me complain about never having anything to wear, he also has to hear me complain about never having enough new ingredients to make something exotic. Or never having enough backgrounds for my photography and never having enough props to style my food photos with! as long as he gets to eat all the food I shoot, he does not have say, right? 😀

Well, in my process of bagging every fresh herb and vegetable from the produce section, I ended up with a whole big bunch of parsley. After a couple of garnishes here and a teaspoon of chopped parsley there, I still had a sizable portion of the bunch left over. That is when I came across this (spicy) chimichurri sauce!

Herb Marinade Recipe

And, it was love at first sight (or taste)! I made it spicy by adding green chili (Thai chili) to suit my Indian palette but you can use jalapenos or skip it altogether. Grilled lemons was from this plum lemonade recipe. I am grilling lemons at every possible opportunity after that. The grilling is totally upto you, but it gave such an amazing zing to the spicy chimichurri sauce that I am not skipping it anytime soon! The first batch of my spicy chimichurri sauce is almost gone and I am all set for another trip to the store to buy parsley for my next batch! 😛

Spicy Chimichurri Sauce

Here is the recipe for:

Spicy Chimichurri Sauce

 

SPICY CHIMICHURRI SAUCE

Prep Time: 10 minutes

Total Time: 10 minutes

SPICY CHIMICHURRI SAUCE

Ingredients

  • 1 bunch of Parsley, cleaned and separated from the thick stems.
  • 2-3 cloves of Garlic
  • 3-4 Green chili (or jalapenos)
  • 1/4 cup Olive oil
  • 1 tsp Himalayan pink salt (or regular salt)
  • 1 medium sized Lemon

Directions

  1. Use a chopper to finely chop and blend all ingredients together except lemon and olive oil.
  2. Meanwhile, cut the lemon in half and grill your lemon halves for a while until they are charred with grill marks. The grilling is optional.
  3. Transfer the parsley mixture to a bowl.
  4. Squeeze the lemon juice into it. Add the olive oil in, little by little while mixing in well.
  5. Spicy Chimichurri sauce is ready to be serves.
  6. It can be stored in an airtight container in a refrigerator for upto a week. If you want to store it longer, it can be frozen in small containers for future use.

My Take:

You can a few leaves of fresh mint to the sauce to give it a minty freshness.

If you don’t like the green chili spice but still want some heat in your sauce, add a teaspoon of crushed black pepper instead.

Yummily Yours'

Prash

http://yummilyyours.com/spicy-chimichurri-sauce-recipe/

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8 Comments

  1. Haha, I am the same as you when it comes to walking in to grocery stores. Today I went in for powdered sugar and walked out with two bags full of… just “stuff”! This recipe looks fantastic, I’ve never made chimichurri but now I really want to!

  2. sounds so flavorful! I will definitely try this the next time I get parsley because till now I didn’t know what to do with it except garnishing!

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