Give your favorite grilled foods a fresh, smoky kick with Hatch Chile Chimichurri. This vibrant green sauce combines roasted Hatch chiles with fresh cilantro, Italian parsley, garlic, olive oil, and red wine vinegar. The herbs bring freshness, the chiles add distinctive roasted flavor, and the vinegar gives the sauce a tangy finish. Optional capers contribute a salty, briny bite that makes every spoonful even more interesting.
Traditional chimichurri is an uncooked sauce commonly served with grilled meats, but this version puts a Southwestern spin on the classic by incorporating roasted Hatch green chiles. The result is a versatile condiment that works as both a marinade and a finishing sauce. Best of all, it takes just 10 minutes to prepare once your chiles are roasted, peeled, and ready to use.
To make it, add the cilantro, parsley, roasted Hatch chiles, garlic, capers if using, red wine vinegar, olive oil, kosher salt, and black pepper to a food processor. Pulse just until the ingredients are chopped and combined. Avoid processing too long: you want a textured sauce with visible flecks of herbs, not a completely smooth puree. If the mixture seems too thick, add a little more olive oil until it reaches your preferred consistency.
A food processor makes quick work of chopping the herbs and blending the ingredients, but short pulses are the key to keeping the sauce fresh-looking and vibrant. You can adjust the amount of Hatch chile to suit your preferred level of heat, since individual peppers vary in spiciness.
Cover the chimichurri and refrigerate it until you’re ready to serve. For the best flavor, bring it closer to room temperature before spooning it over hot food.
Try Hatch Chile Chimichurri with Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones, chicken, fish, shellfish, or roasted vegetables. It also makes a flavorful addition to grain bowls and grilled sandwiches. Keep a small bowl on the table at your next cookout and let everyone add as much as they like.
Fresh, tangy, herbaceous, and smoky, this easy sauce is a delicious way to bring together the bold flavor of Hatch chiles and the bright character of chimichurri.
Love chimichurri? Try these other amazing recipes:
- Chimchurri Chicken
- Parsely-Cilantro Chimichurri
- Slowcooker Pot Roast with Chimichurri
- Skirt Steak with Chimichurri Sauce
- Gaucho Steaks with Chimichurri Vinaigrette
Hatch Chile Chimichurri
- Total Time: :10
- Yield: 6 1x
Ingredients
- ½ cup packed – cilantro, washed and thick stems removed
- ½ cup packed – flat leaf Italian parsley, washed and thick stems removed
- 2 medium size Hatch Chiles – roasted, peeled, stems removed
- 2 garlic cloves
- 2 Tablespoons capers, optional
- 2 Tablespoons red wine vinegar
- ⅓ cup good quality olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place all of the ingredients in the bowl of a food processor. Pulse until all of the ingredients are chopped and well combined. Do not over process or the herbs may turn black.
- Adjust consistency with more olive oil for a looser sauce.
- Cover and refrigerate until ready to use.
- Serve at room temperature over meat, fish, shellfish, or vegetables.
- Prep Time: :10
- Category: Condiment
- Method: Combine