Easy and Spicy Thai Chili Chimichurri

When it comes to making the best sauce, chimichurri is hands down the best. The herbaceous flavor goes with all types of protein and adds such a brightness to the dish. This recipe is my version to add a little spice and flavor to your favorite steak, chicken, fish, or even tofu!

For the herbs, I use parsley, cilantro, and fresh oregano.I think the blend of these three compliments the dish perfectly. Place your herbs into a food processor. I like to use all of the herbs including the stem. This is because I find the stems actually have a lot of flavor and to reduce food waste! Next, add 1 diced shallot, 2 cloves of garlic, salt and some Thai chilis. Now normal chimichurri is made with Fresno chilis but I wanted more heat so I added Thai chilis. Add a little, or add a lot! For a medium to hot spice, I added 6 whole chilis. If you are more sensitive to spice, try 2 to start.

Nest, to brighten the dish, zest 1/2 a lemon. Finally pour in about 1 1/2 tbsp of red wine vinegar. Pulse your food processor until the herbs are all finely chopped. You do not need to use a food processor, but it saves you so much time! Finally, take your herbs and pour your mixture into a bowl. Then start pouring in your olive oil and stirring. I started with 1/4 cup and slowly drizzled it in until I got the consistency I liked. If you want a thicker sauce, add less. Enjoy this over all of your favorite foods!

Easy and Spicy Thai Chili Chimichurri

This Easy and Spicy Thai Chili Chimichurri takes the classic herbaceous sauce to the next level with the heat of Thai chilis. A perfect blend of parsley, cilantro, and oregano, this vibrant sauce is bold, zesty, and packed with flavor. Drizzle it over steak, chicken, fish, tofu, or even roasted vegetables for an irresistible kick!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course condiment, sauce

Cuisine argentinian, Fusion, Indian

Servings 6

Equipment

• food processor or blender
• Mixing Bowl
• Spoon for Mixing

Ingredients

  

• 1 bunch parsley
• 1 bunch cilantro
• 1 pack fresh oregano
• 1 shallot diced
• 2 cloves garlic
• Zest of 1/2 lemon
• Pinch of salt
• 2-6 whole Thai chili peppers adjust for spice level
• 1 1/2 tbsp red wine vinegar
• 1/4 – 3/4 cup olive oil

Instructions

 

Step 1: Blend the Herbs & Aromatics

• In a food processor, add parsley, cilantro, oregano, diced shallot, garlic, Thai chilis, lemon zest, salt, and red wine vinegar.
• Pulse until the herbs are finely chopped. (You can also chop everything by hand if you prefer a chunkier texture.)

Step 2: Incorporate the Olive Oil

• Transfer the herb mixture to a bowl.
• Slowly drizzle in olive oil while stirring, starting with 1/4 cup.
• Continue adding oil until you reach your desired consistency. For a thicker sauce, use less oil; for a thinner, more pourable sauce, use more.

Step 3: Serve & Enjoy

• Spoon over your favorite steak, chicken, fish, tofu, or grilled vegetables.
• Store in an airtight container in the refrigerator for up to 1 week.

Keyword chimichurri, herb sauce, sauce, spicy chimichurri, thai chili