Hatch Chile Chimichurri – Mr_CrownRoyal_ Style
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.
