Karen's Robust Roasted Poblano Chimichurri
My riff on the Classic Argentina & Uraguay raw silky condiment. A masterful special condiment/sauce has many uses and is a snap to make! Brightens many dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Tongs
- Stove
- Paper bag
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Glass container
- Refrigerator
- Microplane
- Grater
- Paring knife
- Kitchen towel
Ingredients
- 1/3 cup fresh flat leaf parsley (washed, dried, coarsely chopped)
- 2 tablespoons fresh mint leaves (washed, dried, coarsely chopped)
- 1/3 cup poblano peppers (roasted, skins removed; coarsely chopped )
- 1 1/2 teaspoons garlic (peeled and minced (use more if you like very garlicky))
- 1/2 teaspoon lemon rind (white pith removed, minced )
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon red chili flakes (I use Sichuan Chiles)
- 1/4 teaspoon sea salt
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