Southwestern Style Chimichurri Sauce

Southwestern Style Chimichurri Sauce

Rated:
Recipe Rating: 3.60728
Makes about 1 1/2 cups
Traditionally, this sauce is tangy, but not necessarily spicy. Here it is "heated up" with the chile peppers featured in Southwestern cooking. Try New Mexico's famed Hatch chiles for a milder sauce, jalapeños or serranos if you like it spicier.
Ingredients: 
  • 1 cup chopped Italian parsley
  • 4 garlic cloves, finely chopped
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh chiles (mild and/or spicy)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste
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Method: 
Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Use for basting and dipping with everything from beef to chicken to seafood steaks. Keeps in refrigerator up to 1 week.
Nutritional Info: 
Per Serving: Serving size: 1 Tbsp, 60 calories (60 from fat), 7g total fat, 1g saturated fat, 25mg sodium, 1g carbohydrates.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.