Name: Hatch Chile Chimichurri
Prep time: 10 min
Total time: 10 min
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

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.

Author: Chef Louise
Prep Time: 10

Nutrition

Serving Size: 6