Fire it up with Hatch Chile Chimichurri
This hatch chile chimichurri is my new favorite seasonal condiment. Fresh hatch chiles only come around in late summer, so we take advantage of them fresh as much as possible. The fresh blend of herbs, chiles, spices and fat belongs on all savory dishes. This is a must have condiment for anything roasted, smoked, or grilled.
Hatch chile season happens to be my favorite time of year for ingredients. Living in Arizona, we have plenty of access to the chiles in our markets and shops. You’ll find vendors with the fiery metal baskets spinning away, filling the air with spicy scents that cause you to crave as they roast dozens of the chiles.
Cooking with the hatch chiles have almost endless possibilities. Generously stuffed chile peppers, savory pork chile verde, delicious salsas, and then there’s this concoction of my hatch chile chimichurri.
How to use Hatch Chiles
They shouldn’t be intimidating for you. Fire up your grill, or heat up your broiler, and char them on each side for about 5 minutes until the skin starts to blister. Shove the charred hatch chiles in a plastic bag or sealed container and let them steam for about 10 minutes. You can easily peel off the bitter skin, and I like to rinse them with water gently before using them.
See all of those pretty colors? That’s your built in fire alarm! You guessed it, red means hot. Variety and flexibility, so make sure that you shop for your preferences. I like to have at least half mine orange and red.
So this is Chimichurri?
This is not an authentic Argentinian chimichurri sauce, but it’s certainly based on it. The recognizable flavors won’t be a stretch for the average person, it’s just a different way of composing the dish. I named it a chimichurri due to the close-ness and inspiration.
Do NOT, by any means, toss all of your chimichurri ingredients in a blender or food processor. That’s a puree. Your green puree might taste good, but a hand-chopped chimichurri tastes GREAT and has amazing textures.
Pile this on anything savory: Chicken, beef, vegetables, even a bowl of rice. It’s bright and acidic, lifting up the flavors of your meal. Try it with:
The fresh blend of herbs, chiles, spices and fat belongs on all savory dishes. This is a must have condiment for anything roasted, smoked, or grilled.
- 1 Cup Vegetable Oil
- 1/4 Cup Olive Oil
- 1 Tbsp red wine vinegar
- Juice of 1 lime
- 1 bunch cilantro, large stems discarded, finely chopped
- 1/2 bunch Italian parsley, large stems discarded, finely chopped
- 3 scallions, finely chopped
- 2 hatch chiles, already roasted and peeled, finely chopped
- 1 medium shallot, finely chopped
- Salt & pepper to taste
- Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate.
- Once it’s blended, add the cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste.
- Let the flavors develop in the refrigerator for at least 1 hour, preferably overnight.
This sauce can be stay fresh, sealed in the fridge for up to 7 days. If you choose to add more acid (vinegar, lime juice) into the sauce it may affect the duration.
Keywords: hatch chile chimichurri