Jalapeño Chimichurri Recipe
Use this jalapeño chimichurri anywhere you would use the classic chimichurri sauce (on top of grilled steaks, lamb, or chicken). Savory, with a touch of spice, and acid, it's one of our favorite toppings.
Servings: 2 cups
Cost: $8.00
Equipment
Ingredients
- 2 cups parsley, roughly chopped (About one large bunch)
- ¼ cup jalapeños,seeds removed and roughly chopped (Roughly two large jalapeños)
- 2 tablespoons roughly chopped shallots
- 4 cloves garlic, crushed
- 1 tablespoon fresh oregano (If you only have DRY use 1/4 teaspoon)
- 1 teaspoon red chili pepper flakes (If you don't want as much bite or heat, then reduce to ½ teaspoon)
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- 3 tablesoons freshly squeezed lemon juice (1 large lemon)
- 2 teaspoons red wine vinegar
Instructions
- In a food processor, add the dry ingredients and pulse a few times until the texture is small diced pieces. Remove the dry ingredients and transfer into a large bowl.
- Add the liquid ingredients and stir to incorporate.
- As additional salt as desired.
Nutrition
Calories: 527kcal | Carbohydrates: 10g | Protein: 3g | Fat: 55g | Saturated Fat: 8g | Sodium: 620mg | Potassium: 461mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5243IU | Vitamin C: 100mg | Calcium: 140mg | Iron: 5mg
