Chimichurri sauce, an Argentinean sauce similar to pesto, is traditionally served with grilled meats. I paired my chimichurri sauce with grilled steak, grilled green beans, and roasted sweet potatoes, but the sauce would be divine on vegetarian-friendly options such as grilled tempeh. The brightness of the herbs combined with the acidity of red wine vinegar make this a perfect sauce for summer. This version as inspired Ted Allen’s, host of Food Network’s Chopped, new cookbook, In My Kitchen, adds some heat with the addition of roasted jalapeño peppers. The great thing about chimichurri sauce is that it is such a simple and cheap sauce that will make everyone think you are a gourmet chef!
Roasted Jalapeño Chimichurri Sauce
- 2 jalapeño peppers
- 1 medium bunch cilantro, finely chopped (leaves and stems)
- 1 medium bunch parsley, finely chopped (leaves and stems)
- 3 garlic cloves, minced
- 3 tablespoons lime juice (fresh or works fine here)
- 2 1/2 tablespoons dry red wine (I used pinot noir)
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 1/2 teaspoons of kosher salt
- 1/2 teaspoon of ground black pepper
- Preheat your broiler to high and place you oven rack approximately 3 inches from the broiler.
- Place the peppers on a sheet pan and roast under the broiler for 7-10 minutes, turning several times until the skin is blistered and blackened.
- Remove the pan carefully from the oven and place the peppers in a paper bag or covered bowl to steam and cool. Once cool enough to handle, peel the skin, chop off the stem and cut the peppers in half lengthwise to remove the seeds.
- Place the peppers, cilantro, parsley, minced garlic, lime juice, wine, vinegar, olive oil, salt and pepper to a blender and pulse to blend. Taste for salt, add more if needed and pulse again to combine.
- Cover and refrigerate for at least an hour to allow the flavors to meld. The sauce is good for up to a week in the refrigerator, but will begin to lose some of its brightness in both color and flavor. Plus to be honest, I am willing to bet this sauce won’t last longer than about 2 days!