When you think chimichurri, steaks are likely the first thing that come to mind. But this Argentinian sauce that’s chock full of herbs and spices (as well as flavor) can do much more than that. Spicy chimichurri sauce is more an all purpose sauce than you likely think.
And we’re not talking chimichurri as a delicious dipper or marinade (but it is those too!) Try it as a condiment for many meals. Here’s a few: enjoy it as a burger topping, mixed in your breakfast eggs, or tossed with pasta for a spicy entrée treat. Mix it with mayo for use as a sandwich spread, or use it “as is” in the recipe as a delicious taco topping, burrito sauce, or salad dressing. And that’s just to name a few options. It’s as delicious with grilled chicken as it is for beef, so experiment away!
The heat in this spicy chimichurri sauce is simple crushed red pepper. You can add more to your taste, but it’s best to do so during the processing step to get the red pepper flakes crushed further and mixed well.
See it being made:
Like this recipe? You’ll love these too:
- Homemade Yakiniku Sauce: Another versatile sauce with a tasty crushed red pepper kick. Ginger, miso, and mirin also star.
- Carrot Habanero Sauce: Carrots and chili peppers are an unsung pairing. That sweet earthiness just works with heat.
- Maple Sriracha Sauce: One of our favorite dippers for chicken fingers!
Spicy Chimichurri Sauce
- In a food processor, combine the parsley, yellow onion, garlic, white wine vinegar. oregano, crushed red pepper, salt, and pepper. Pulse blend until roughly chopped.
- Transfer the mix to a bowl and add the olive oil. Stir the mix to combine.
- Use immediately, or transfer the spicy chimichurri to an airtight container and store in the refrigerator. Best used within a week.