Roasted Jalapeno Chimichurri

This spicy chimichurri is great with pork chops or tenderloin. Not for those who don't enjoy spicy foods! Use half of the chimichurri to marinade your meat, and the other half to serve with the meal.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 167 Calories

Ingredients

• 1 teaspoon ground black pepper
• 6 cloves garlic, minced
• ¼ cup red wine vinegar
• 3 limes, juiced
• 1 teaspoon kosher salt
• ¼ cup extra-virgin olive oil, or more as needed
• 3 jalapeno peppers, halved and seeded
• ½ cup finely chopped fresh flat-leaf parsley
• ½ cup finely chopped fresh oregano

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.

Step 2

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; mince.

Step 3

Combine roasted jalapenos, red wine vinegar, and garlic in a bowl. Stir in parsley, oregano, and lime juice. Whisk in olive oil, salt, and pepper. Mix well and set aside at room temperature to allow flavors to combine, 30 minutes to 1 hour.