Garlic + Tang + Pepper

Serve this alongside any protein to add some zip!! If you can’t find Hatch chiles, you can easily use 1 cup canned mild green chiles. One time I made this sauce and I didn’t remove the seeds from the Hatch chiles and it was WAY too hot. That’s why I recommend removing all seeds. If you really like heat and think you can handle it, feel free to leave some seeds in the mix.

Pepper Chimichurri Recipe

Pepper Chimichurri   Save Print Ingredients

• ½ cup packed cilantro, washed and stems removed
• ½ cup packed flat leaf Italian parsley, washed and stems removed
• 2 medium size Hatch Chilies – roasted, peeled, stems and seeds removed
• 4-5 garlic cloves
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• ⅓ cup good quality olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Place all of the ingredients in the bowl of a food processor. Pulse until all of the ingredients are chopped and well combined. Do not over process or the herbs may turn black!
2. Adjust consistency with more olive oil for a looser sauce.
3. Cover and refrigerate until ready to use.
4. Serve at room temperature over meat, fish, shellfish, or vegetables.