Name: Hatch Chile Chimichurri
Prep time: 10 min
Total time: 10 min
Cuisine: Dressing
Ingredients: 1 Cup neutral oil (canola, vegetable oil, etc.); 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

Ingredients

Scale

1 Cup neutral oil (canola, vegetable oil, etc.)
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

Cook Mode Prevent your screen from going dark

Instructions

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 chimichurri sauce rest for about 45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in the fridge.

Notes

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.

Author: Brad Prose
Prep Time: 10
Category: Sauces & Salsas
Method: Chopping
Cuisine: Dressing, Sauce, Condiment

Keywords: Hatch chile chimichurri, chimichurri, Hatch chiles, roasted Hatch chiles, condiment