Liven up your BBQ meats with this fresh parsley & chili sauce.
This sauce can be fiery, as well as mild to anyone’s liking. Strong, fresh aromas, deep flavours, easy to make and simple ingredients.
Similar to chimichurri, the main ingredient is parsley instead of oregano or coriander. I used apple vinegar instead of lemon here, but it works well with lemon juice should you decide you’d like it that way.
- 1 handful of fresh chopped parsley
- 2-3-4-5 chilies
- 1-2 fire roasted chilies (optional)
- 4-6 garlic cloves
- 6 spoons extra virgin olive oil
- 2 spoons apple vinegar or lemon juice to taste
Use as much fresh chili as you fancy, with seeds, or de seed them. Make it as hot or as mild as you wish. I used 4 mixed deseeded chilies, 1 whole and 1 larger roasted chili, again whole.
The roasted chili is optional, but it gives the sauce an extra dept of flavour and taste to the sauce.
Chop them up finely, and do the same with all the rest of the ingredients. Mix them all well together and leave the sauce to stand for about one hour or more.
The more you leave it, the better really. You can keep this parsley & chili sauce in the fridge for up to one week and use as you like. Although, I doubt that you can stay away from it for a week or so. Please enjoy, responsibly. 🙂