Southwestern-Style Chimichurri Sauce

Makes about 1 1/2 cups
Time 10 min

Traditionally, this sauce is tangy, but not necessarily spicy. Here it is "heated up" with the chile peppers featured in Southwestern cooking. Try New Mexico's famed Hatch chiles for a milder sauce, jalapeños or serranos if you like it spicier.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 cupchopped flat-leaf parsley
    4garlic cloves, finely chopped
    2 tablespoonschopped fresh oregano (or 2 teaspoons dried)
    1/4 smallyellow onion, finely chopped
    2 tablespoonsfinely chopped fresh chiles (mild and/or spicy)
    3 tablespoonsred wine vinegar
    2 tablespoonslemon juice
    3/4 cupextra-virgin olive oil
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

In a blender or food processor, combine the parsley, garlic, oregano, onion, chile, vinegar, lemon juice, oil, salt and pepper. Pulse until well chopped, but not puréed. 


Use for basting and dipping with everything from beef to chicken to seafood steaks. 


Keeps in refrigerator up to 1 week.

Nutritional Info

Serving Size

1 Tbsp

Calories

60

Total Fat

7g

Saturated Fat

1g

Cholesterol

0mg

Sodium

25mg

Total Carbohydrate

1g

Dietary Fiber

0g

Total Sugars

0g

Protein

0g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.