I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No actual kick to it. Nothing special.
I toss the whole thing into a hand blender and serve it raw.
I'm not sure if I'm using the right chili. I don't have access to many American chilis, and am mostly relying on SE Asian ones. I also avoid alcohol, hence the usage of balsamic vinegar instead.
Am I missing some technique or secret ingredient?