Spicy Chimichurri with Roasted Tomatillo

Condiment for Steak or Chicken

Exploring chimichurri recipes yields some pretty strict guidelines, but experimenting is your right! I found that roasting the jalapeño and roasting some tomatillos with it created my new favorite way to make this enduring condiment. Serve with any kind of meat, although it is best on a lovely skirt steak grilled to perfection.

INGREDIENTS:

2 tomatillos, leaves removed, quartered
1 large jalapeño, halved, (if you want less heat, remove the seeds.)
½ C loosely chopped Italian flat leaf parsley
3 T chopped shallot
1 very large garlic clove, halved
Zest of 1 lemon
¼ t cumin powder
1 t kosher salt + ¼ T black pepper
¼ C light oil like avocado plus more if needed
Splash of red wine vinegar

METHOD:

• Rub a tablespoon or more all over the tomatillos and the jalapeño and roast in a preheated 425°F oven for about 18 minutes. Let cool.
• In a medium food processor add the roasted tomatillos and the jalapeño, the parsley, shallot, garlic, lemon zest, cumin, salt, and pepper. Add about 3 T of the oil. Blend well until very small pieces. Add another tablespoon or so until it is a loose paste.

Serve over almost any meat or use with pasta. Or slather on bread. The possibilities are endless!