Syrian Jewish-Inspired Spicy Red Chimichurri

Ingredients

This Syrian Jewish adaptation of chimichurri incorporates the flavors and ingredients commonly found in Syrian Jewish cuisine. It replaces the traditional red wine vinegar with pomegranate molasses, which adds a touch of sweetness and tanginess. Additionally, Aleppo pepper and cumin are added to enhance the spiciness and depth of flavor. These modifications give the sauce a distinct Syrian Jewish twist while still maintaining the essence of the original chimichurri. We alse have the original recipe for Chimichurri rojo, so you can check it out.

• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 1/2 cup (120ml) fresh cilantro, finely chopped 1/2 cup (120ml) fresh cilantro, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 2 tablespoons (30ml) red wine vinegar 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15ml) pomegranate molasses 1 tablespoon (15ml) pomegranate molasses
• 1 teaspoon Aleppo pepper 1 teaspoon Aleppo pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 1g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, pomegranate molasses, Aleppo pepper, cumin, salt, and black pepper.
2. 2.
   Stir well until all the ingredients are thoroughly combined.
3. 3.
   Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld together.
4. 4.
   Serve the spicy red chimichurri alongside grilled meats or vegetables.

Treat your ingredients with care...

• Pomegranate molasses — If you can't find pomegranate molasses, you can make a substitute by reducing pomegranate juice with a little sugar and lemon juice until it thickens.
• Aleppo pepper — If Aleppo pepper is not available, you can use a combination of paprika and cayenne pepper for a similar flavor profile.

Tips & Tricks

• For a milder version, reduce the amount of Aleppo pepper.
• Adjust the consistency by adding more olive oil if desired.
• This spicy red chimichurri can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the spicy red chimichurri alongside grilled meats such as beef, lamb, or chicken. It also pairs well with roasted vegetables or as a dipping sauce for bread.

Presentation advice

Drizzle the vibrant red chimichurri over the grilled meats or vegetables, allowing the colors to pop. Garnish with a sprinkle of fresh parsley or cilantro for an added touch of freshness.