Description
Built around a generous hit of fresh cilantro, this chimichurri blends herbs, garlic, and a lively hint of heat. Clean and full of personality, it’s right at home on grilled steak, seafood, eggs, roasted vegetables, or your favourite tacos.
Ingredients
- 1 bunch fresh cilantro
- 1 small bunch fresh parsley
- ½ head garlic
- 2 jalapeño peppers
- ½ cup extra-virgin olive oil
- 2 tbs red wine vinegar
- 1 tbs The Feedlot Mexicue
Method
- Char ½ head garlic and 2 jalapeño peppers in a dry pan until softened and slightly blackened.
- Peel the garlic and remove the stems from the peppers, then roughly chop both.
- Combine the garlic, peppers, 1 bunch cilantro, 1 small bunch parsley, ½ cup olive oil, 1½ teaspoons kosher salt, and 1 tbs Mexicue in a blender or food processor.
- Blend until mostly smooth, leaving a slightly chunky texture.
- Taste and adjust seasoning if needed.
- Serve immediately or store in the fridge for up to 5 days.
Hot Tip
Want a bit more of a kick? Try substituting serrano peppers. We also suggest making one in advance to bring all the flavours together in harmony!
