Perilla Chimichurri

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Makes about 1 cup

There’s no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Ingredients

Orange-Garlic Sauce:

  • 1/4 orange, thinly sliced
  • 2 garlic cloves, peeled
  • 2 whole cloves
  • 6 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon black peppercorns
  • 1/4 cup distilled white vinegar

Chimichurri:

  • 2 red or green Thai chiles, with seeds, thinly sliced
  • 3/4 cup finely chopped perilla (sesame leaf)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon freshly ground black pepper

Preparation

Orange-Garlic Sauce:
Bring orange slices, garlic, cloves, sugar, soy sauce, peppercorns, and 1 cup of water to a boil in a medium saucepan; reduce heat and simmer until mixture is reduced by half (it should look thick and syrupy), 20-25 minutes.

Strain through a fine-mesh sieve into a small bowl; let cool. Whisk in vinegar.

Do ahead: Sauce can be made 2 weeks ahead. Cover and chill.

Chimichurri:
Mix chiles, perilla, orange-garlic sauce, oil, soy sauce, and pepper in a small bowl. Let sit at least 3 hours.

Do ahead: Chimichurri sauce can be made 1 week ahead. Cover and chill.

Bon Appetit,| July 2014