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Roasted Jalapeno Chimichurri
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Description
The sweet and smoky roasted jalapeno elevates this sauce to a heavenly state.
Ingredients
- 2 whole Jalapenos, Roasted, Peeled And Finely Chopped
- 1 cup Fresh Parsley, Finely Chopped
- ½ cups Fresh Cilantro, Finely Chopped
- 3 cloves Garlic, Minced
- 2 Tablespoons Fresh Lime Juice
- 1 teaspoon Oregano
- 1 teaspoon Salt, More Or Less To Taste
- 1 teaspoon Pepper, More Or Less To Taste
- ⅓ cups Extra Virgin Olive Oil
Preparation
Preheat oven to 450ºF.
Place jalapenos on a sheet pan, and put in the oven for 20-25 minutes. Once jalapenos are out of the oven, set aside in a plastic bag so the steam loosens the skin of the peppers.
To make chimichurri, finely chop parsley, cilantro and garlic and add to a bowl. Cut the top stem of the pepper off and slice down one side. Using the knife, scrape the all the seeds out and throw away. Finely chop pepper and add to bowl.
Squeeze in the lime juice. Add in oregano, salt and pepper to taste. Pour in olive oil and mix well with a fork. You can add more or less oil depending on how thick or loose you like the sauce to be.
Best served over steak.
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