Spicy Asian Chimichurri Sauce
Fresh herbs, ginger, garlic, and chili, finished with olive oil and sesame oil. A savory, spicy herb sauce for grilled meats, seafood, and vegetables.
Servings: 6
Calories: 225kcal
Ingredients
- 3 stalks scallions roughly chopped
- ½ medium shallot roughly chopped
- 3 cloves garlic roughly chopped
- 1 inch ginger peeled and roughly chopped
- ½ teaspoon dried chili pepper flakes
- 1⅔ Tablespoons rice wine vinegar
- 1 teaspoon fish sauce optional; can substitute with soy sauce or add more salt
- 1 jalapeno optional for spice
- 1 Thai chili pepper optional for spice
- salt to taste
Fresh Herbs - total 1¾ cups
- ½ cup parsley tightly packed (stems can be included)
- ½ cup cilantro tightly packed (stems can be included)
- ½ cup basil tightly packed
- ¼ cup mint leaves tightly packed
Oils
- ⅔ cup olive oil
- 1 Tablespoon sesame oil
Instructions
- Add all the ingredients except the olive oil to a food processor.
- Pulse a few times until everything is coarsely chopped.
- Slowly drizzle in the olive oil while pulsing a few more times, until the olive oil is combined.
- Add salt to taste. Serve with your favorite protein or spoon over grilled vegetables.
Notes
- Herbs: Any combination of fresh herbs works, as long as it adds up to 1¾ cups tightly packed.
- Spice level: The chili flakes give a baseline heat. Add the jalapeño and Thai chili for more. Seed the jalapeño if you want to tone it down.
- Fish sauce: Substitute soy sauce, or add a little more salt.
- Yield: Makes about 1½ cups.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 225kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Sodium: 85mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 781IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg