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!
- 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
- 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.
- 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.
- Scrape down the sides if necessary. Season with additional salt and chili flakes to taste. Serve over grilled fish, chicken, steak, pork, or veggies!
- 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