• Fine Brine +

Calabrian Chili Chimichurri

You can thank one of our favorite DC chefs, Victor Albisu for this one. This bright condiment is great spooned over beef or chicken.


  • 3 bunches flat leaf parsley

  • 1/2 bunch cilantro

  • 1 tbsp dried oregano

  • 2 each red fresno pepper

  • 1 each red bell pepper

  • 2 each Spanish onion

  • 4 cloves garlic

  • 2 oz extra virgin olive oil

  • 6 oz ¬†Fine Brine

  • 3 tbsp burnt onion jam

  • 3 each Calabrian chilis

  • 4 large red onions, sliced into 1/4 rings

  • 1 cup balsamic vinegar

Cooking Instructions

  • Finely chop the cilantro and parsley, set aside

  • Brunoise the red fresno pepper, red bell pepper, Spanish onion, Calabrian Chilis and garlic

  • All prepped ingredients, plus oregano and onion jam in a bowl and mixed until combined

  • Add olive oil and Fine Brine until smooth

  • Season to taste

  • Burnt Onion Jam (instructions below)

  • Burn the red onions on a grill or in the broiler until charred completely (about 8 minutes)

  • Chop the burnt onions into a fine paste adding the vinegar in small amounts