Tomatillo and Roasted Green Chile Chimichurri
A zesty twist on traditional chimichurri, with roasted green chiles and tangy tomatillos for an extra kick. Perfect as a marinade or a sauce for your favorite protein or Peruvian Tamales.
Equipment
- baking sheet
- blender or food processor
- Measuring spoons and cups
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.
- Remove the stems and cut a slit lengthwise from top to bottom.
- Open up and remove the seeds, running them under water if necessary.
- Add the roasted chiles, tomatillos, olive oil, parsley, garlic, red pepper flakes, oregano, paprika, cumin, salt, and pepper to a blender or food processor.
- Purée until smooth.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes / Tips / Wine Advice:
Serving Tip:
Use this chimichurri as a topping for grilled vegetables, roasted meats, or even as a flavorful salad dressing. It’s a perfect complement to a summer BBQ!Wine Advice:
Pair with a light, refreshing white wine like Sauvignon Blanc or a chilled rosé to balance the smoky heat of the green chiles.Nutritional Information
Calories: 120 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 10 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.2 g
