Tomatillo and Roasted Green Chile Chimichurri
A vibrant and spicy green barbecue sauce with a Southern California twist—perfect as a marinade or sauce for proteins or tamales!
Equipment
- Baking sheet, Blender or food processor
Ingredients
- 4 large-size green chiles such as Anaheims or poblanos
- 1 can 15 ounces, or 425 g crushed tomatillos
- 1 cup 235 ml extra-virgin olive oil
- 1 bunch fresh parsley stems removed (about 2 cups, or 112 g)
- 2 tablespoons 30 g minced garlic
- 2 tablespoons 30 g red pepper flakes
- 1 tablespoon 2 g dried oregano
- 1 tablespoon 7 g ground paprika
- 2 teaspoons ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Roast the whole chiles on a baking sheet for 30 minutes, until soft.
- Remove from the oven and let cool.
- Once cool, remove the stems, cut a slit lengthwise from top to bottom, and remove the seeds (rinse under water if needed).
- Add the roasted chiles, tomatillos, oil, parsley, garlic, red pepper, oregano, paprika, cumin, salt, and pepper to a blender or food processor.
- Purée until smooth.
Notes / Tips / Wine Advice:
Serving Tip:
This chimichurri is great as a marinade or sauce over your favorite protein, or as a topping for Peruvian tamales.
Wine Advice:
A Malbec would pair beautifully with this chimichurri. Its deep, fruity flavors and bold tannins complement the smoky, spicy elements of the sauce. Alternatively, a Sauvignon Blanc works well if you prefer a crisper, refreshing contrast to the heat and richness.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 11 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.3 mg
