Description
A vibrant chimichurri sauce made with Hatch chiles, fresh herbs, and garlic, perfect for enhancing grilled meats and vegetables.
Ingredients
Scale
- 4 Hatch chiles
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 450°F (232°C). Place the Hatch chiles on a baking sheet and roast them for about 10-15 minutes, turning occasionally until the skin is charred and blistered.
- Remove them from the oven and wrap them in foil or place them in a covered bowl to steam for about 10 minutes.
- Peel off the charred skin and remove the seeds, then finely chop the chiles.
- In a mixing bowl, add the finely chopped chiles, parsley, cilantro, and minced garlic.
- Pour in the red wine vinegar and olive oil. Stir gently to combine.
- Add salt and pepper to taste, adjusting as necessary.
- Let the chimichurri sit for at least 30 minutes to meld flavors.
- Serve with grilled meats, vegetables, or as a dip for bread.
Notes
Allow the chimichurri to sit for extra time if you want a more developed flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
