A bold and flavorful green chimichurri with a Southern California twist, perfect for marinating or drizzling over your favorite grilled dishes.
Tomatillo and Roasted Green Chile Chimichurri
A bold and flavorful green chimichurri with a Southern California twist, perfect for marinating or drizzling over your favorite grilled dishes.
Equipment
- Baking sheet, blender or food processor, knife, cutting board
Ingredients
- 4 large 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).
- Place the whole chiles on a baking sheet and roast for 30 minutes, until soft.
- Remove from the oven and let cool.
- Remove the stems, then cut a slit lengthwise from top to bottom.
- Open up and remove the seeds, rinsing under water if necessary.
- In a blender or food processor, combine the roasted chiles, tomatillos, olive oil, parsley, garlic, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
- Blend until smooth.
Notes & Wine Advice
Serving Tip:
Use as a marinade for grilled vegetables or as a sauce drizzled over tamales, tacos, or roasted potatoes.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light, citrusy Albariño to complement the vibrant flavors.
Nutrition values
Calories: 120 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 12 g | Sugar: 1 g