4large-size green chilessuch as Anaheims or poblanos
1can15 ounces, or 425 g crushed tomatillos
1cup235 ml extra-virgin olive oil
1bunchfresh parsleystems removed (about 2 cups, or 112 g)
2tablespoons30 g minced garlic
2tablespoons30 g red pepper flakes
1tablespoon2 g dried oregano
1tablespoon7 g ground paprika
2teaspoonsground cumin
Salt and pepperto taste
Instructies
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.