Chimichurri Recipe
Servings: 1
Ingredients
- 1 x jalapeno chili rinsed, stemmed
- 1 x garlic clove peeled
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. minced parsley
- 1 Tbsp. fresh oregano leaves
- 1 tsp grnd dry ancho chilies (or possibly chili pwdr)
- 1/4 c. extra virgin olive oil
- 3 Tbsp. lime juice
- 1 tsp salt
Directions
- In a blender or possibly food processor, combine jalapeno, garlic, cilantro, parsley, oregano, dry ancho chilies or possibly chili pwdr, extra virgin olive oil, lime juice, and salt. Whirl till thick and almost smooth.
- Use, or possibly cover and refrigerateup to 2 days; shake or possibly stir before using.
- This recipe yields about 1/2 c..
- Comments: This spicy, fresh-tasting sauce is a popular condiment in Argentina. Our version is moderately warm; adjust the spiciness by using more or possibly less jalapeno.
- Yield: 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 119g | |
| Calories 505 | |
| Calories from Fat 481 | 95% |
| Total Fat 54.42g | 68% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2333mg | 97% |
| Potassium 164mg | 5% |
| Total Carbs 7.14g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.99g | 1% |
| Protein 0.94g | 2% |
