Best 6 Roasted Jalapeno Chimichurri Recipes
There’s nothing quite like the bold, earthy, smoky flavor profile that roasted jalapenos bring to any table. It’s the perfect way to add a bit of kick to your favorite dishes while also adding a subtle smoky flavor that truly takes your taste buds on an adventure. This, however, is just one of the many reasons why you should try roasted jalapeno chimichurri. This recipe is a fantastic and innovative way to truly capture the essence of the roasted jalapeno pepper in a condiment that can go with practically any dish.
Let's cook with our recipes!
JALAPENO CHIMICHURRI MAYO
Steps:
- Combine 2 cups fresh parsley, 1 cup fresh cilantro, 1 large jalapeno (seeded and chopped), 3 garlic cloves and 1/2 to 1 tablespoon sherry vinegar in a food processor and pulse until well chopped. Add 1/2 cup mayonnaise and pulse several times to incorporate. Season with salt.
CHIMICHURRI ROASTED POTATOES
These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.
Provided by JennCrippen
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g
SLOW-COOKER POT ROAST WITH CHIMICHURRI
If you've never tasted chimichurri, run to your kitchen and make this-pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
- Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
- Serve pot roast with cabbage, red onion and chimichurri sauce.
Nutrition Facts : Calories 540, Carbohydrate 13 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g
TED ALLEN'S GRILLED STEAK WITH ROASTED JALAPEñO CHIMICHURRI RECIPE
Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.
Provided by Blake Royer
Categories Entree Chimichurri Mains
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.
- In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
- If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
- Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.
Nutrition Facts : Calories 674 kcal, Carbohydrate 5 g, Cholesterol 101 mg, Fiber 2 g, Protein 44 g, SaturatedFat 14 g, Sodium 636 mg, Sugar 1 g, Fat 52 g, ServingSize serves 4, UnsaturatedFat 0 g
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
GRILLED SKIRT STEAK WITH ROASTED JALAPEñO CHIMICHURRI
Make and share this Grilled Skirt Steak With Roasted Jalapeño Chimichurri recipe from Food.com.
Provided by Brookelynne26
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chiles.
- In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
- If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
- Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.
Nutrition Facts : Calories 640.5, Fat 46, SaturatedFat 10.9, Cholesterol 147.4, Sodium 174.4, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 49.1
Tips:
- To roast the jalapeños, place them on a baking sheet and broil them for 5-7 minutes, or until they are charred and blistered. Once they are cool enough to handle, remove the stems and seeds, and chop them finely.
- For the chimichurri sauce, use fresh herbs whenever possible. Cilantro, parsley, and oregano are all great choices. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
- The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. When you're ready to use it, bring it to room temperature before serving.
- Roasted jalapeño chimichurri is a versatile sauce that can be used on a variety of dishes. It is great on grilled meats, fish, and vegetables, and it can also be used as a dipping sauce for empanadas or tacos.
Conclusion:
Roasted jalapeño chimichurri is a delicious and easy-to-make sauce that is perfect for adding a kick of flavor to your favorite dishes. With its smoky, spicy, and herbaceous flavor, it is sure to become a new favorite condiment. So next time you're looking for a way to spice up your meal, give roasted jalapeño chimichurri a try. You won't be disappointed!
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