Calabrian Chile Chimichurri
Chimichurri is one of those sauces that works because nothing about it needs to be complicated. Fresh herbs, sharp acidity, good olive oil, garlic, and chiles come together into something bright enough to cut through a rich steak while still having enough character to stand on its own.
My wife, Vida, started adding Calabrian chiles to our chimichurri years ago, and that addition gives this version a completely different personality. Calabrian chiles have a fruity warmth that builds behind the fresh Fresno chile rather than simply making the sauce hot. Italian parsley and cilantro keep everything fresh and herb-forward, while red wine vinegar and lime juice provide the acidity that makes chimichurri such a natural partner for grilled food.
Revolution Barbecue Texas Beef BBQ Rub adds salt, black pepper, garlic, onion, bell pepper, and paprika to the mix, giving the sauce additional savory depth without overpowering those fresh ingredients.
The finished chimichurri should look rustic and chopped, not smooth. You want to see the herbs, red onion, garlic, and pieces of chile suspended in that reddish olive oil. That texture is a big part of what makes this sauce work.
Fresh Herb Chimichurri with Calabrian Chiles
Glenn Connaughton
8
10 minutes
189
American
Side Dish
Texture matters with chimichurri. This is not supposed to become a smooth green sauce. The parsley, cilantro, onion, garlic, and chiles should be finely chopped while still retaining enough structure that you can see each component in the finished bowl.
That texture changes the way the sauce eats. Each spoonful carries fresh herbs along with pieces of Fresno chile, Calabrian chile, red onion, and garlic, while the olive oil spreads those flavors across whatever you are serving it with. The Calabrian chiles also tint the oil a deep reddish color and bring a fruity heat that lingers behind the brighter flavor of the fresh Fresno chile.
Red wine vinegar and lime juice provide enough acidity to keep the olive oil from feeling heavy, especially when the sauce is served over grilled beef or another rich protein. Revolution Barbecue Texas Beef BBQ Rub brings the seasoning into focus with salt, black pepper, garlic, onion, bell pepper, and paprika.
The goal is a loose, spoonable chimichurri with plenty of visible herbs and vegetables, not a puree. A few quick pulses are all it needs.
Ingredients
- 1 cup fresh Italian parsley leaves
1 cup fresh cilantro leaves
3/4 cup extra virgin olive oil
2 tablespoons red onion, roughly chopped
2 tablespoons crushed Calabrian chiles
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lime juice
1 Fresno chile, seeded
4 garlic cloves, peeled
- 1 1/2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
Directions
- Combine the Herbs and Chiles: Add the Italian parsley, cilantro, red onion, Fresno chile, crushed Calabrian chiles, garlic, red wine vinegar, lime juice, and Revolution Barbecue Texas Beef BBQ Rub to a food processor.
- Pulse the Chimichurri: Pulse for 10 to 15 seconds, just until the herbs, chiles, onion, and garlic are finely chopped. Stop while the mixture is still visibly chunky. Do not process it into a smooth puree.
- Add the Olive Oil: Transfer the chopped mixture to a bowl and stir in the extra virgin olive oil until everything is evenly distributed. The finished chimichurri should remain loose and spoonable with plenty of visible herbs, chiles, onion, and garlic.
- Serve the Chimichurri: Spoon over grilled steak, chicken, pork, lamb, or vegetables, or serve alongside crusty bread.
