Name: Chimichurri Mexa
Ingredients: 2 garlic cloves (finely chopped); 4 scallions (or 2 spring onions, rooted ends removed, white and light green parts finely chopped); 1 fresh jalapeño (or more to taste, stemmed and finely chopped); 1 to 2 pickled jalapeños (stemmed, seeded and finely chopped); 1 cup cilantro leaves and upper stems (finely chopped); 1 cup parsley leaves and upper stems (finely chopped); 2 tablespoons fresh oregano leaves (finely chopped, or 2 teaspoons dried); ½ cup pepitas or pumpkin seeds (chopped); Zest of 1 lime; Juice of 1 lime; 3/4 cup olive oil; ½ cup red wine vinegar; 1 teaspoon kosher or coarse sea salt (or more to taste); ½ teaspoon black pepper

Chimichurri Mexa from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”

Chimichurri Mexa

garlic (finely chopped)

scallions (or 2 spring onions,

jalapeño (or more to taste, stemmed and finely chopped)

jalapeños

cilantro leaves and upper stems (finely chopped)

parsley leaves and upper stems (finely chopped)

oregano leaves (finely chopped,

½ cup pepitas or pumpkin seeds (chopped)

lime

olive oil

red wine vinegar

salt

black pepper

Combine all ingredients in a bowl. Let sit for at least 5 minutes before serving. Can be refrigerated for up to a week.

Chimichurri Mexa

Servings: 2

Author : Pati Jinich

Ingredients

Instructions

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