Mexican Chimichurri Sauce

Name: Mexican Chimichurri Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 head garlic (, cloves broken apart (but not peeled)); 2 serrano peppers; 1 medium bunch cilantro (,thick bottom stems cut off); 1 small bunch flat-leaf parsley (,thick bottom stems cut off); 1/2 cup extra-virgin olive oil; 1 1/2 teaspoons kosher salt

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Author : Amy

chimichurri sauce mexican chimichurri

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 head garlic (, cloves broken apart (but not peeled))2 serrano peppers1 medium bunch cilantro (,thick bottom stems cut off)1 small bunch flat-leaf parsley (,thick bottom stems cut off)1/2 cup extra-virgin olive oil1 1/2 teaspoons kosher salt

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Instructions

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Step 1

Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.

Step 2

Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)

Step 3

Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), the oil, and the salt.

Step 4

Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed.

Step 5

Scrape into a storage container and refrigerate until serving time.