My riff on the Classic Argentina & Uraguay raw silky condiment. A masterful special condiment/sauce has many uses and is a snap to make! Brightens many dishes.
A classic version uses these ingredients: fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.
Chimichurri tastes refreshing and grassy,
but then – a blast of lingering spiciness and pungency from the garlic, and smokiness from the poblano peppers.
My Wonderful Recipe Uses:
These classic ingredients: fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.
- YET Omits Oregano and adds Fresh Mint Leaves.
- I’m ADDING: Minced Lemon Peel and Roasted Poblano Peppers.
Poblano Peppers, and why I Love them:
Poblano peppers are mildly hot, with a Scoville Heat Unit (SHU) rating of 1,000 – 2,000.
Compared to Green Peppers:
Poblanos have a richer, earthier flavor that’s much different than the bright grassiness of green bell peppers or the sweetness of most of the colored bell varieties.
Roasting over an open flame (or broiled until blackened) – offers a smokey essence, think roasted red peppers – and I really love that!
Roasted Hatch Chilies would be a god substitute.
To Prepare them:
Place a Poblano Pepper over a gas flame, turn with tongs until blackened all over.
Place in a paper bag – the steam will help loosen the skin.
Remove the skin, stem and seeds; chop. Taste for heat… some are spicier than others.
No Two Chimichurri recipes are the Same!
Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.
It is classically made of finely chopped flat-leaf parsley, chili flakes, garlic, olive oil, fresh oregano and red wine vinegar (sometimes lemon juice.)
Some recipes include onion or shallot.
Many chefs and home cooks will reinvent the recipe
Age your Chimichurri:
You can use this sauce right away. But for an even better chimichurri, let it sit at room temperature for a few hours, then refrigerate any left over. Let the flavors develop & mingle!
How to use Chimichurri:
- As a side sauce/condiment – perfect on everything fresh off the grill
- Make into a salad dressing by adding extra vinegar.
- Perfect on pasta – add while pasta is warm to grab the flavors
- As a dip for taquitos
- Drizzle over your breakfast eggs or omelets
- Top grilled shrimp, chicken to vegan proteins
- Make my Grilled Asparagus & Hearts of Palm Salad with Chimichurri
- Make my Grilled Chicken Paillard with Chimichurri
- Spoon some over your fresh taco creations
- Try some on vegetable kebobs hot off the grill
- Spoon over MY Crispy Roasted Fingerling Potatoes!
- Classically, Chimchurri is the perfect condiment for steak
Ultra Crispy Potatoes team with an Argentinian-Style Bright Green Chimichurri Sauce for the ultimate side-dish
See ALL of the recipes in Condiments For Flavor Category.
Enjoy the pleasures of Chimichurri!
Karen
ALSO SEE:
Perfectly Crispy Fingerling Potatoes with Roasted Poblano Chimichurri
Zesty Chimichurri Sauce and How To Use It!
and Grilled Asparagus & Hearts of Palm Salad with Chimichurri
Karen’s Robust Roasted Poblano Chimichurri
Ingredients
- 1/3 cup fresh flat leaf parsley, washed, dried, coarsely chopped
- 2 tablespoons fresh mint leaves , washed, dried, coarsely chopped
- 1/3 cup poblano peppers, roasted, skins removed; coarsely chopped
- 1 1/2 teaspoons garlic, peeled and minced (use more if you like very garlicky)
- 1/2 teaspoon lemon rind, white pith removed, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon red chili flakes, I use Sichuan Chiles
- 1/4 teaspoon sea salt
Instructions
Roast Poblano Pepper:
- Place a medium poblano pepper over a high gas flame. Turn with tongs when blacjkened underneath. Cook until blackened all over. Place in a paper bag, fold to enclose. Let cool, then nudge off all the blackened skin. Cut away stem and remove the seeds. Coarsely chop. (Use and remaining in another recipe.)
- Add all ingredients to a small bowl except olive oil, mix well with a fork.Slowly stream in the oil. Taste for seasonings.Let stand at room temperature for 2 hours for the flavors to mingle. Refrigerate in a clean glass container. Will stay fresh for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
5 stars!