Best Green Chile Chimichurri Recipes

CHILE CHIMICHURRI

Chile Chimichurri image

Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like you're eating one while out on the town.

Provided by Mark Bittman

Categories sauces and gravies

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 cups fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
1 medium jalapeño chile (more or less to taste), trimmed and halved
1 large clove garlic, or more to taste
1/2 cup extra-virgin olive oil, or more if you'd like
Salt
2 tablespoons sherry or red-wine vinegar

Steps:

Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt. Purée, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning and serve right away. Or cover and refrigerate for up to a day; return to room temperature before serving.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 168 milligrams, Sugar 1 gram

CHEF JOHN'S CHIMICHURRI SAUCE

Chef John's Chimichurri Sauce image

Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup olive oil
4 cloves garlic, chopped, or more to taste
3 tablespoons white wine vinegar, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
½ cup fresh cilantro leaves
¼ cup fresh oregano leaves
1 bunch flat-leaf Italian parsley, stems removed

Steps:

Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 3 g, Fat 27.3 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 304.5 mg, Sugar 0.2 g