ROASTED JALAPENO CHIMICHURRI
This spicy chimichurri is great with pork chops or tenderloin. Not for those who don't enjoy spicy foods! Use half of the chimichurri to marinade your meat, and the other half to serve with the meal.
Provided by Ashley Trotter
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; mince.
- Combine roasted jalapenos, red wine vinegar, and garlic in a bowl. Stir in parsley, oregano, and lime juice. Whisk in olive oil, salt, and pepper. Mix well and set aside at room temperature to allow flavors to combine, 30 minutes to 1 hour.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 10.4 g, Fat 14.5 g, Fiber 2.2 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 486.7 mg, Sugar 1.3 g
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