Skip the store-bought can of green chiles in your favorite recipe and substitute this Green Chile Chimichurri instead. Spoon it over grilled beef or chicken, mix it into your favorite queso dip or add it to your best crowd-pleasing chili recipe.
Green Chile Chimichurri
We may still be facing triple digit weather in Arizona for another month or two, but in my mind fall is almost here. Pumpkin goodies popping up all over the store, someone posted a picture of Halloween decorations on Facebook and pre-season football started!
Yep, in my mind that means we are (eventually) headed for cooler days, more time outdoors and all the tailgate/game day/halftime treats we can dream up. Which means stocking up on my favorite pantry staples like quality canned tomatoes and canned chiles.
But for now I am maxing out on the local roasted chiles I get from the farmers market. Because fresh is best and local is ever better.
I make a bit batch of this Green Chile Chimichurri about every two weeks and add it to all kinds of dishes. Think everything from scratch-made Bloody Mary mix to southwest inspired salad dressings or maybe a creamy green chile aioli perfect for Game Day sliders.
Stay tuned for a Green Chile Sausage Alfredo coming soon!
What is your favorite recipe with green chiles?
- 6 fresh roasted green chiles, skins and seeds removed
- 1 large shallot
- 2-3 cloves garlic
- 1-2 tablespoon red wine vinegar
- ½ tablespoon dried oregano
- ½ tablespoon cumin
- Salt and pepper to taste
- Add everything to a food processor.
- Pulse until finely chopped.
- Salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to 2 weeks.