This isn’t your grandma’s chimichurri! This is bold, smoky, and ready to ride shotgun with your grilled steaks, smoked chicken, or even spooned over tacos. The roasted Hatch chiles add a rich, smoky depth while fresh herbs keep it bright and zesty.
Yields: Approximately 1 ½ cups
Prep Time: 10 minutes
Marinate Time: 45-60 minutes
Ingredients
1 cup neutral oil (canola, vegetable, or any light oil)
¼ cup olive oil
1 tbsp red wine vinegar
Juice of 1 lime (fresh-squeezed)
1 bunch fresh cilantro, large stems removed, finely chopped
½ bunch Italian parsley, stems removed, finely chopped
3 scallions, finely chopped
2 roasted Hatch chiles, peeled and finely chopped
1 medium shallot, finely chopped
Salt and black pepper, to taste
Directions
Build the Base: In a bowl, whisk together the olive oil, red wine vinegar, and lime juice. While whisking, slowly stream in the neutral oil to create a silky base.
Add the Flavor: Stir in cilantro, parsley, scallions, Hatch chiles, and shallots until evenly combined.
Season: Add salt and black pepper to taste.
Marinate: Let the sauce sit for 45–60 minutes at room temperature to allow the flavors to meld. If preparing ahead, refrigerate until ready to serve.
Pro Tip: This sauce loves grilled beef but will also transform a simple chicken breast, fish fillet, or roasted vegetables into a restaurant-worthy dish.