Spicy Chimichurri
A bold and delicious sauce that brings a zippy, garlicky, spicy boost to other dishes. Try it on grilled meats, as a marinade, sandwich spread, or dip.
Servings: 8
Calories: 137kcal
Equipment
Ingredients
- 1 cup spinach tightly packed (or kale)
- ½ cup parsley
- ½ cup chopped red onion
- 3 cloves garlic
- ¼ cup rose wine vinegar or red wine vinegar
- ½ teaspoon crushed red pepper flakes or more for spicier
- ½ teaspoon ground cumin
- ½ cup extra virgin olive oil
- kosher salt to taste
- ground black pepper to taste
Instructions
- Add the spinach, parsley, garlic, and onion to the jar of a food processor.
- Pulse into well-chopped.
- Add the vinegar and the spices. Pulse again to combine.
- While running the food processor, stream in the olive oil.
Video
Notes
To make this sauce by hand, finely chop the fresh herbs, spinach garlic, and onion. Whisk in the rest of the ingredients.
Makes about one cup.
Serve at room temperature. Olive oil solidifies when refrigerated. For best taste and texture let the sauce sit at room temperature for 30 minutes before serving.
You don't want to puree the ingredients, you just want to chop them.
You can customize this sauce to suit your personal preference. Use more or less garlic, red pepper flakes, or vinegar to fine-tune the kick of garlic, the spice level, and the tanginess.
Change the spice level to suit your taste.
Nutrition
Serving: 2tablespoons | Calories: 137kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Fiber: 0.5g | Sugar: 1g | Calcium: 16mg | Iron: 1mg
https://www.pipercooks.com/spicy-chimichurri-sauce/
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