SPika Chimichurri in a jar with fresh herbs and SPika Oil

    SPikaLicious recipe

    SPika Chimichurri:
    The Sauce That Elevates Everything

    You thought chimichurri was already good? Wait till you add SPika.

    Total prep time15 min
    Servings1 jar

    [because you'll want to put this on EVERYTHING]

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    Ingredients

    What You’ll Need

    • Chimichurri Base
    • 3 cloves garlic, finely chopped (because garlic makes the world go round)
    • 1 red onion, finely chopped (tiny but mighty in flavor)
    • 1 red chili pepper, deseeded and finely chopped (unless you like it extra fiery)
    • ½ bunch fresh parsley, finely chopped (green gold)
    • 1 red or yellow pepper, finely chopped (for that subtle sweetness)
    • ½ tbsp fresh oregano, finely chopped (or dried if you must)
    • 4 tbsp red wine vinegar (adds the perfect tang)
    • 7 tbsp olive oil (smooth operator)
    • ½ tsp freshly ground black pepper (spice it up)
    • ½ tbsp sea salt, crushed (because no one likes bland food)
    • A few drops of SPika Oil (tha twisttttt)

    Step by step

    How to Make It

    01

    Chop Like a Boss

    • Get everything finely chopped—no shortcuts! Chimichurri is all about texture, and no one wants to bite into a giant piece of garlic.
    02

    Mix & Mingle

    • Throw everything into a mixing bowl—garlic, onion, chili, parsley, red pepper, oregano, vinegar, olive oil, salt, and black pepper.
    • Stir it all together like you're crafting a masterpiece.
    03

    The Secret Ingredient

    • Now for the fun part—add a few drops of SPika Oil. This takes your chimichurri from "nice" to “OMG, WHAT IS THIS MAGIC?!”
    04

    Taste & Adjust

    • Give it a taste. Need more tang? Add a splash of vinegar.
    • Want it saltier? Sprinkle in a bit more sea salt.
    • Feeling wild? Add an extra drizzle of olive oil.
    05

    Store & Let It Marinate

    • Pour your chimichurri into a clean glass jar (yes, we’re classy like that).
    • Let it chill in the fridge until you're ready to use it—the flavors get even better with time.

    Serve it

    How to Use Your SPika Chimichurri

    • Slather it on grilled meat (beef, chicken, lamb—it’s all fair game)
    • Drizzle over roasted veggies (because even veggies deserve excitement)
    • Spread on sandwiches (hello, next-level lunch!)
    • Toss with pasta or grilled shrimp (yes, you read that right)
    • Mix into mashed avocado for a wild chimichurri guacamole

    Level up

    Pro Tip

    Chimichurri tastes even better after a few hours in the fridge—if you can wait that long.

    Now, grab a spoon, take a taste, and try not to eat the whole jar in one sitting!

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