Sliced grilled steak topped with green chimichurri sauce on wooden cutting board, with hot sauce bottle and sauce bowl

Chimichurri Figgichurri

Chimichurri Figgichurri

Argentinian, South American

Dip and Salsa

Chimichurri Figgichurri

Author:

Chef Fig

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Servings

8

Prep Time

30 minutes

Cook Time

1 hours

Chimichurri Figgichurri by Chef Fig is a vibrant twist on the classic South American chimmichurri. This spicy and herbaceous dip blends minced herbs like parsley and cilantro with garlic, scallions, and jalapeño or serrano chili, accented with Melinda's XXXtra Hot Sauce and fresh citrus juice. After mingling in the fridge, it becomes a perfect companion for grilled meats or a bold veggie dip. Ready in about 2.5 hours, it serves eight and adds a zesty flair to any dish.

Ingredients

  • ½ cup flat leaf Italian parsley, minced fine
  • ½ cup chopped cilantro leaves, minced fine
  • 4 cloves garlic, minced fine
  • 2 stalks scallions, minced fine
  • 1 shallot, minced fine
  • 1 fresh jalapeño or serrano chili, minced fine
  • 1 tsp fresh oregano, minced fine
  • 1 tsp Melinda's XXXtra Hot Sauce
  • 1 tablespoon red wine vinegar
  • ½ cup olive oil
  • ¼ cup fresh squeezed lemon or lime juice
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper

Directions

  1. Place finely minced garlic, scallions, hot sauce, salt, vinegar, lime juice, serrano/jalapeño pepper and shallot in a non-reactive bowl for 10 or so minutes while you mince the herbs.

  2. Stir in herbs until mixed well, then pour olive oil over the top. You want the olive oil to slightly cover the mixture, if it doesn't, add a little more oil.

  3. Let sit in the refrigerator for an hour to set before serving.

  4. Take out of the refrigerator and allow it to get to room temperature before serving (15 to 20 mins.)

Recipe Note

  • The sauce's intensity can be adjusted by varying the amount of habanero hot sauce.
  • Ideal for grilling season or to add a flavorful twist to traditional recipes.
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