Roasted Jalapeno Chimichurri recipe
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Ingredients
- 3 jalapeno peppers, halved and seeded ¼ cup red wine vinegar 6 cloves garlic, minced ½ cup finely chopped fresh flat-leaf parsley ½ cup finely chopped fresh oregano 3 limes, juiced ¼ cup extra-virgin olive oil, or more as needed 1 teaspoon kosher salt 1 teaspoon ground black pepper
Nutrition Info
- 167.1 caloriescarbohydrate: 10.4 gcholesterol: : -fat: 14.5 gfiber: 2.2 gprotein: 1.3 gsaturatedFat: 2 gservingSize: -sodium: 486.7 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Jalapeno Chimichurri
Directions
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, mince.
Combine roasted jalapenos, red wine vinegar, and garlic in a bowl. Stir in parsley, oregano, and lime juice. Whisk in olive oil, salt, and pepper. Mix well and set aside at room temperature to allow flavors to combine, 30 minutes to 1 hour.