Chimichurri is a staple condiment in Argentine cuisine, typically made with a blend of fresh parsley, garlic, oregano, chiles, vinegar, and olive oil. It’s bright green and has a chunky, herbaceous texture that adds a burst of flavor to any dish. This take on chimichurri involves mashing fresh raspberries—instead of garlic and herbs—to create a coarse texture and tart flavor that’s perfectly balanced with the heat from Calabrian chiles. Shallots, which get lightly pickled in lime juice and olive oil, add a sweet and pungent bite to the mix. This red raspberry chimichurri is an ode to summer, and it pairs wonderfully with grilled meats like pork chops, chicken thighs, or steak.
This recipe is part of the 2023 Farmers Market Challenge, where we’re celebrating peak-season produce with five-ingredient.
