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
Calories 527 kcal
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
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. Calories: 527 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 55 g | Saturated Fat: 8 g | Sodium: 620 mg | Potassium: 461 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 5243 IU | Vitamin C: 100 mg | Calcium: 140 mg | Iron: 5 mg