Perilla Chimichurri Recipe

Perilla Chimichurri Recipe

  • 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
  • 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
  1. 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.
  2. Strain through a fine-mesh sieve into a small bowl; let cool. Whisk in vinegar.
  3. Do ahead: Sauce can be made 2 weeks ahead. Cover and chill.
  4. Mix chiles, perilla, orange-garlic sauce, oil, soy sauce, and pepper in a small bowl. Let sit at least 3 hours.
  5. Do ahead: Chimichurri sauce can be made 1 week ahead. Cover and chill.
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