Go Back Email LinkDownload PDF
–+ servings

Tomatillo and Roasted Green Chile Chimichurri

A bold and flavorful green chimichurri with a Southern California twist, perfect for marinating or drizzling over your favorite grilled dishes.
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, blender or food processor, knife, cutting board

Ingredients

  • 4 large green chiles such as Anaheims or poblanos
  • 1 can 15 ounces, or 425 g crushed tomatillos
  • 1 cup 235 ml extra-virgin olive oil
  • 1 bunch fresh parsley stems removed (about 2 cups, or 112 g)
  • 2 tablespoons 30 g minced garlic
  • 2 tablespoons 30 g red pepper flakes
  • 1 tablespoon 2 g dried oregano
  • 1 tablespoon 7 g ground paprika
  • 2 teaspoons ground cumin
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Place the whole chiles on a baking sheet and roast for 30 minutes, until soft.
  • Remove from the oven and let cool.
  • Remove the stems, then cut a slit lengthwise from top to bottom.
  • Open up and remove the seeds, rinsing under water if necessary.
  • In a blender or food processor, combine the roasted chiles, tomatillos, olive oil, parsley, garlic, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
  • Blend until smooth.

Notes & Wine Advice

Serving Tip:
Use as a marinade for grilled vegetables or as a sauce drizzled over tamales, tacos, or roasted potatoes.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light, citrusy Albariño to complement the vibrant flavors.

Nutrition values

Calories: 120 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Vet: 12 g | Suiker: 1 g
--------------------------------------------------------------------------------------------------
Course; Sauce
Cuisine; Argentinean
Diets; Gluten-Free / Soy Free / Vegetarian