Since we grew jalapeno peppers in our garden this summer and the season is almost over, I thought it would be cool to add a recipe using them! Well thank you to Eat This, Not That, I found a chimichurri recipe for the jalapenos! I\’ll have to let you know how it turns out! Enjoy!

Ingredients

• 1/4 cup vinegar or lemon juice
• 3 cloves garlic
• 1 jalapeño, halved and seeded
• 1/2 cup fresh parsley or cilantro leaves
• 2 Tbsp. fresh oregano
• Pinch of chili flakes
• Pinch of salt
• 1/4 cup extra virgin olive oil
• Ice cubes

Directions

1. Place vinegar or lemon juice, garlic, jalapeño, fresh parsley and or cilantro leaves, fresh oregano, and a chili flakes, and a large pinch of salt in a blender.
2. Pulse a few times to start then blend on medium speed. Slowly add extra virgin olive oil and 2 to 3 ice cubes. Puree until smooth.
3. Scrape down the sides if necessary. Season with additional salt and chili flakes to taste. Serve over grilled fish, chicken, steak, pork, or veggies!
4. Transfer any leftovers to a glass or plastic container with a tight-fitting lid. Store up to 2 weeks in the refrigerator.

Chef\’s tip: Divide the jalapeño chimichurri into ice cube trays and freeze and use 1 to 2 cubes as desired per recipe.

Turn your jalapeño chimichurri into a fresh corn & tomato salsa and stir in 1 large diced tomato and 1 cup fresh charred corn kernels! Serve with tortilla chips.

You can see the chimichurri recipe on Eat This,Not That here