You'll need:
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1 handful fresh parsley, finely chopped
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2–3 fresh chillies, finely diced (choose your heat level!)
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2 cloves garlic, minced
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2 tbsp red wine vinegar
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100ml extra virgin olive oil
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1 tsp dried oregano
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Juice of half a lemon
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Salt and black pepper to taste
Simply mix everything together in a bowl, give it a good stir and leave for 15–30 minutes so the flavours can mingle. Taste and adjust with a little more vinegar, lemon or seasoning if needed.
Which chilli should you use?
- Jalapeño- Fresh, grassy and mild. A classic choice that won't overpower the herbs.
- Serrano- Similar to a jalapeño but a little hotter with a lovely bright flavour.
- Bulgarian Carrot- Sweet, fruity and vibrant orange. Adds a lovely depth of flavour and a medium heat.
- Cayenne- If you like a bit more of a kick without losing the fresh chilli flavour.
If you're after something a little more adventurous:
- Scotch Bonnet- Use just half a pod. It gives the chimichurri an incredible fruity, Caribbean-style flavour alongside the heat.
- Orange Habanero- Again, use sparingly. The tropical fruitiness pairs surprisingly well with grilled meats.
