- 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
- 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.
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.
- Prep Time: 10
- Category: Sauces & Salsas
- Method: Chopping
- Cuisine: Dressing, Sauce, Condiment
Keywords: Hatch chile chimichurri, chimichurri, Hatch chiles, roasted Hatch chiles, condiment