Chile Chimichurri

Excellent and easy.

I have an abundance of parsley and oregano in my garden. This was perfect and so yummy. My jalapeño wasn’t spicy and my garlic lacked flavor. I only made half a batch as a test. I’ll get better ingredients and make a full batch or more soon!

I added a little fresh mint to the blend and I much preferred it to my earlier versions. It was lovely and bright.

This is a solid Chimichurri. I use a bit less oil than is called for, for extra zip. I love to use a red Fresno chili in place of jalapeño for pretty flecks of color. Also, I’ve tried this with both types of vinegar and much prefer the simple brightness of the red wine vs the mellow complexity of the sherry.

So good! Used two jalapeños and roasted them first. Squirt of lemon and few dashes of cumin takes it over the top

I served this with grilled pork tenderloin and it was delicious! This is my new go-to chimichurri.

Do this

Add mint and basil too

Made this sauce without oregano simply because I didn’t have any in my fridge. Used a mild garlic fresh from a local farmer. Used the sauce on grilled ribeye and also on portobello mushrooms. It turned out very tasty; I think the flavor of the sauce complimented well with the flavor of the steak. Next time I will use oregano as the recipe says, and the next after that, I will add cilantro.

We had a bunch of carrot tops from the farmers market. Substituted those for parsley. Also used roasted green chile instead of of jalepeno, because we live in New Mexico and frozen hatch chiles is what we had on hand. It was delicious and a great way to use up carrot tops. Had over a baked potato with sautéed greens.

This is delicious. I tripped the jalapeños, and didn't have fresh oregano on hand so I used cilantro. I also added one medium shallot. I used it for a shrimp, seared tuna and string bean recipe. Served over mixed greens. It was great for a dressing and for a marinade. I will definitely make this again.

This is a nice, straightforward chimichuri recipe, and the jalapeño gives it brightness. I didn’t have the oregano so just omitted it.

Half cup cilantro and half cup parsley.

This was delicious. After seeing comments and other NYT recipes, I added some fresh thyme, lemon juice and used Prosecco vinegar. We served it in grilled ahi tuna steaks accompanied with beets.

Subbed basil for the oregano, double the garlic and added a small handful of of almonds and the resulting chimi/pesto mash-up is to die for. Great on eggs, pasta, with beans, over tortillas. Really stellar.