Hatch Chile Chimichurri

Chimichurri is an uncooked sauce used both in cooking and as a table condiment for grilled meat. A specialty of Argentina and Uruguay, the sauce comes in a green and a red version, but here is a version using Hatch Chiles. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

Try Hatch Chile Chimichurri on Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.

Love chimichurri? Try these other amazing recipes:

Author: Chef Louise
Prep Time: 10
Total Time: 10

Ingredients

Scale

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

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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.

Nutrition

Serving Size: 6

Find it online: https://goingmywayz.com/hatch-chile-chimichurri/