Carlos’ Spicy Chimichurri
Rated 3.4 stars by 5 users
Have you ever had Chimichurri? Well, don't wait any longer and try Carlos' Spicy Chimichurri. If you're looking for heat, flavor, and variety, then you won't be disappointed with this sauce! Chimichurri is an Argentinian uncooked sauce that's used in cooking or as a table condiment for grilled meat, and can be similar to pesto. This is popular in South America, and we're glad to get a chance to eat this! One of the best parts about this recipe is it only takes 10 minutes to create.
NOTE: We tried this on bread, and still thought it tasted deliciously spicy!
Carlos' Spicy Chimichurri is a delicious, herby, spicy sauce that you can add to a variety of meat or for other uses like a salad dressing, chips and dip, and to dress on top of french bread. We found that 4 Habaneros or Scotch Bonnets were spicy enough for us, but you can add more or use less than the required amount and it will still be super tasty! Thank you Carlos for submitting your recipe!
This is one that goes on anything: steak, chicken, fish, eggs, veggies, salad dressings, etc. - CarlosAuthor
2 bunches cilantro, large stems removed
2 bunches flat-leaf parsley, leaves only
1/2 sweet onion, such as Maui or walla walla
2 Tablespoons fresh lime juice
1/3 cup of extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
Stem cilantro and parsley. For the parsley, try to remove as much of the stems as possible.
Cut onion into 3 or four chunks.
Seed and stem peppers (you can leave seeds in for extra heat). If you’re using hot pepper powder, read the next step and add the powder with the rest of ingredients.
Add all ingredients to a strong blender or food processor. I use Vitamix.
Blend into a paste.
Pour into a bowl or other container.
Best after sitting for a couple of hours
Refrigerate and it will save for about 10 days.
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