Smoky Chimichurri
- Total Time
- 30 to 45 minutes, plus 30 minutes' standing
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 6lemons, halved crosswise
- 1red or green jalapeño, stemmed and halved lengthwise
- 2tablespoons vegetable oil
- 1½cups roughly chopped parsley
- ¼cup minced garlic (roughly 8 large cloves)
- 1cup extra-virgin olive oil
- 1tablespoon cumin seed
- Kosher salt and freshly cracked black pepper to taste
Nutritional analysis per serving (8 servings)
294 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coat lemons and jalapeño lightly with oil and place on grill over medium heat, cut side down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low; cook until lemons and chiles are soft enough to yield easily when squeezed by tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
- Step 2
To make chimichurri, mince jalapeños and place in medium-size bowl. Squeeze ½ cup juice from lemons and add to bowl with jalapeños, then add all remaining ingredients and whisk together. Let stand for at least 30 minutes before serving. This relish will keep, covered and refrigerated, about 3 days.
Private Notes
Comments
I made this yesterday. It seemed to go over well.
I used about half the Jalapeno and 3 large lemons I had grilled the night before. I was surprised how much liquid was lost in the grilling process. By the time they are soft, they have lost a fair amount of juice. I squeezed them into a mini chinois to capture seeds and solids and then pressed out most of the juice. I had about two to three tablespoons of seeds and pulp at the end. I feel the amounts called for are appropriate.
What are you supposed to do with all the lemons? Mince them with the other ingredients? Juice one of them to get the 1/2 cup and then do what with the rest?
I skipped the grilled elements of the recipe and minced everything together as raw ingredients. Even without the smoky flavors this is a great chimichuri recipe. I look forward to putting he leftovers on some morning eggs!
I skipped the grilled elements of the recipe and minced everything together as raw ingredients. Even without the smoky flavors this is a great chimichuri recipe. I look forward to putting he leftovers on some morning eggs!
Jalapeño does NOT exist in any argentine chimichurri and please don't even think about putting cilantro instead of parsley.....
What are you supposed to do with all the lemons? Mince them with the other ingredients? Juice one of them to get the 1/2 cup and then do what with the rest?
I made this yesterday. It seemed to go over well.
I used about half the Jalapeno and 3 large lemons I had grilled the night before. I was surprised how much liquid was lost in the grilling process. By the time they are soft, they have lost a fair amount of juice. I squeezed them into a mini chinois to capture seeds and solids and then pressed out most of the juice. I had about two to three tablespoons of seeds and pulp at the end. I feel the amounts called for are appropriate.
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