Tex-Mex Chimichurri

C G

By
@Celestina9000

From 'Tex-Mex Grill and Backyard Barbacoa Cookbook' by Robb Walsh with minor changes.


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Comments:

Serves:

Yield: 1 1/2 cups

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 c
fresh cilantro, loosely packed
2-3
garlic cloves, peeled (reduced from 8 cloves but add more if desired)
1/2 c
extra virgin olive oil
1/4-1/2 c
lime juice, freshly squeezed, to taste
1/4 c
red onion, peeled
cracked black pepper
1/2 tsp
salt, to taste
1/2 Tbsp
fresh oregano or 1 teaspoon dried oregano

Directions Step-By-Step

1
Place all ingredients in a blender or food processor. PULSE to combine, then blend until smooth. Taste and adjust if necessary. The chimichurri will keep for a few days, covered in the refrigerator.
2
Great on tacos, grilled meats, quesadilla, eggs, etc.

About this Recipe

Course/Dish: Other Appetizers, Dips
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Dietary Needs: Vegan