Makes 1 cup
Prep time: 15 minutes; Rest time: 10 minutes–2 hours; Total time: 25 minutes–2+ hours

Chimichurri is a Uruguayan and Argentinian condiment usually used on grilled meat dishes. This recipe has a twist using fresh Hatch red chiles. The absolute best time to make this chimichurri recipe is when the red chiles are fresh from the vine and being strung for ristras but before they are dried. Fresh red chile is optional, and you can substitute with 1–2 teaspoons of dried red chile flakes, which gives it a different flavor profile and texture. Also, most recipes call for flat-leaf parsley, but if your garden is overflowing with curly parsley, by all means, use it instead.

Print Recipe

Red Chile Chimichurri

Prep Time15 minutes
Resting Time2 hours
Total Time2 hours 15 minutes

Ingredients

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup parsley, finely chopped
  • 3 –4 cloves garlic, finely chopped or minced
  • 2 small red chiles, deseeded and finely chopped (or 2 teaspoons red chile flakes)
  • 3/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

Instructions

  • Mix all ingredients in a bowl. Allow to sit for 5–10 minutes to release the flavors into the oil before using. If time allows, let sit for more than 2 hours.