How spicy is hatch chile chimichurri?

Mild to medium with green chiles, hotter with red. Hatch runs roughly 1,000 to 8,000 Scovilles depending on ripeness. Pick your chile for the heat you want, or use fewer if you're cautious.

Do I have to roast the chiles first?

Yes. Raw Hatch tastes grassy and thin. Roast until the skins blister and blacken, then peel before chopping. If you bought them already roasted, you're set.

How is this different from regular chimichurri?

A classic leans on parsley, garlic, and oregano. This one brings roasted Hatch chile and cilantro into the mix, with lime and more neutral oil, for smoke and a Southwest tilt. Same herb-and-vinegar backbone.

Can I make it without cilantro?

Sure. Cut it back or leave it out and add more parsley to make up the difference. You lose some of the citrusy lift, but the chile and lime still carry it.

How long does it keep?

About a week in the fridge in an airtight container, best in the first few days. Let it come back to room temperature before serving so the oil loosens.

Do you serve it warm or cold?

Room temperature. Straight from the fridge the oil firms up and the flavor falls flat, so set it out about 30 minutes before you need it. There's no cooking involved. It's a raw sauce that just needs to lose the chill.

Hatch Chile Chimichurri Sauce

Name: Hatch Chile Chimichurri
Prep time: 35 min
Total time: 35 min
Cuisine: Southwest
Ingredients: 1 cup neutral oil; 1/4 cup olive oil; 1 tablespoon red wine vinegar; Juice of 1 lime; 1 bunch cilantro, large stems removed, finely chopped; 1/2 bunch Italian parsley, large stems removed, finely chopped; 3 scallions, finely chopped; 2 hatch chiles, roasted, peeled, and finely chopped; 1 medium shallot, finely chopped; Salt and pepper to taste

Ingredients

Scale

1 cup neutral oil
1/4 cup olive oil
1 tablespoon red wine vinegar
Juice of 1 lime
1 bunch cilantro, large stems removed, finely chopped
1/2 bunch Italian parsley, large stems removed, finely chopped
3 scallions, finely chopped
2 hatch chiles, roasted, peeled, and finely chopped
1 medium shallot, finely chopped
Salt and pepper to taste

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Instructions

Finely chop the cilantro, parsley, scallions, hatch chiles, and shallot, keeping the pieces small and even.
In a bowl, combine the herbs, chile, and aromatics with the red wine vinegar, lime juice, salt, and pepper. Stir together before the oil goes in.
Pour in the neutral oil and olive oil and stir until combined and glossy.
Rest at room temperature at least 20 minutes. Taste, adjust the salt and vinegar, and stir again before serving.

Notes

Serve at room temperature. If it has been in the fridge, let it come up to temp so the oil loosens.
Store in an airtight container in the fridge for up to a week. Freeze in an ice cube tray for longer storage.
Use green hatch for a milder sauce, red for more heat.
No garlic here. The shallot covers that pungency. For a more classic version, sub a clove or two of fresh pressed garlic.
Chop by hand for the best texture.

Author: Brad Prose
Prep Time: 15 minutes
Rest Time: 20 minutes
Category: Sauces & Salsas
Method: Mixing
Cuisine: Southwest
Diet: Gluten-Free, Vegan

Nutrition

Serving Size: 2 tablespoons
Calories: 155
Sugar: 0.4 g
Sodium: 98.2 mg
Fat: 17.2 g
Carbohydrates: 1 g
Protein: 0.1 g
Cholesterol: 0 mg