Spinach Green Chile Chimichurri
Prep time: 
Total time: 
Serves: 3 cups
Earthy spinach combined with savory fire-roasted green chilies, smoky cumin and tangy lime juice
  • 2 cups packed fresh spinach
  • ½ cup packed cilantro
  • 3 cloves garlic, roughly chopped
  • 3 green chilies (substitute 4 ounces canned green chilies)
  • ¼ teaspoon cumin
  • ¼ teaspoon red pepper flake
  • ¼ cup red wine vinegar
  • Juice of 2 limes
  • ½- ⅔ cup extra virgin olive oil
  • Salt and pepper to taste
  1. Move oven rack to the highest level, preheat oven broiler. Place green chilies on a baking sheet, roasted until charred. Rotate to char each side. Remove chilies, put in a small bowl and cover tightly with plastic wrap. Let sit 10 minutes.
  2. Remove stems, skins and seeds from roasted chilies, roughly chop.
  3. Add all ingredients to a food processor and pulse until finely chopped but not pureed. Adjust amount of oil to reach desired consistency. Salt and pepper to taste.
  4. Serve over your favorite steak.
Recipe by Thyme for Cocktails at https://thymeforcocktails.com/spinach-green-chile-chimichurri/