Karen's Robust Roasted Poblano Chimichurri
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.
Servings: 10 1 tablespoon servings; make about 2/3 cup
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
This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Calories: 41kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 78mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.2mg