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.
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.
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.