tex-mex chimichurri

Name: Tex-Mex Chimichurri
Prep time: 10 min
Cuisine: Mexican
Ingredients: 1 cup(s) fresh cilantro, loosely packed; 2-3 - garlic cloves, peeled (reduced from 8 cloves but add more if desired); 1/2 cup(s) extra virgin olive oil; 1/4-1/2 cup(s) lime juice, freshly squeezed, to taste; 1/4 cup(s) red onion, peeled; - cracked black pepper; 1/2 teaspoon(s) salt, to taste; 1/2 tablespoon(s) fresh oregano or 1 teaspoon dried oregano

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Vallèe du Willamette, OR

Updated on Aug 8, 2015

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

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield Yield: 1 1/2 cups

Ingredients

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

How To Make tex-mex chimichurri

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.

Step 2

Great on tacos, grilled meats, quesadilla, eggs, etc.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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