Perilla Chimichurri

Name: Perilla Chimichurri
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

Directions

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.