The perfect summer jalapeño chemichurri
Use these fresh peppers and herbs!
When your garden overflows with peppers and summer herbs, brown a batch of Jalapeño Chimichurri and then store it in your refrigerator or freezer to keep these summer aromas alive all year round!
Looking for even easier soumbs? Check out our list of6 healthy recipes to make at home.
Made 1 cup
You will need
1/4 cup of vinegar or lemon juice
3 Giring Giroines
1 Jalapeño, cut in half and seeded
1/2 cup fresh parsley or cilantro corners
2 tablespoons. Fresh oregano
Pinch of chili flakes
Pinch of salt
1/4 cup extra virgin olive oil
Ice cubes
How to do it
- Place the vinegar or lemon juice, garlic, jalapeño, pearl parsley and coriander leaves, fresh oregano and chili flakes, and a large pinch of salt in a blender.
- Pulse a few times to start and mix at the average speed. Slowly add extra blank olive oil and 2 to 3 cubes of ice. Puree to smooth.
- Scrape the sides if necessary. Season with additional salt and chili flakes to taste. Serve on grilled fish, chicken, steak, pork or vegetables!
- Transfer the remains to a glass or plastic container with a well-adapted lid. Store up to 2 weeks in the refrigerator.
Chief Council:Divide the chemichurri jalapeño into ice cube trays and freeze and use 1 to 2 cubes as you please by recipe.
Transform your Jalapeño Chimichurri into a fresh corn and tomato salsa and stir in a large dice tomato and 1 cup of fresh carbon maize seeds! Serve with tortilla chips.
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