Wonderful airy dessert that’s perfect for Thanksgiving or any other time of year!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 (4 ounce) can chopped green chiles
- 1 bunch cilantro leaves, stems removed
- 5 cloves garlic, or more to taste
- 1 lime, juiced
- ¼ cup olive oil, separated, or to taste
- salt and ground black pepper to taste
Instructions
- Blend green chiles, cilantro, garlic, lime juice, and 2 tablespoons olive oil together in the bowl of a food processor. Pour remaining olive oil in a thin stream through the feed tube until mixture reaches sauce consistency. Season with salt and pepper; pulse to combine.
Reviews
Delicious. My taste is apparently 3 tbsp of oil. It’s candy for me. I have put it on steaks and veggies but am not adverse to eating it off the spoon. Next time will try a couple fresh jalapeños too.
added cumin. almost what I remember from travels through central and south America.
Oh yay! We loved this chimichurri 🙂 Even my husband liked it which is a HUGE thumbs up. Served it with steaks, ribeyes and NY strips. I also dipped my roasted sweet potatoes in it, so dang good. 5 stars from me!
This was really good and could be used on many different things. I am going to use of the leftover tonight on my scrambled eggs. I do feel it could use a little heat but that is an easy fix and the only thing I will change next time.