Chimichurri Mexa
Chimichurri with a Mexican accent
Recipe Yield
2 cups approximately
Cooking time
Rate this recipe
Ingredients
- 2 garlic cloves finely chopped
- 4 scallions or 2 spring onions, rooted ends removed, white and light green parts finely chopped
- 1 fresh jalapeño or more to taste, stemmed and finely chopped
- 1 to 2 pickled jalapeños stemmed, seeded and finely chopped
- 1 cup cilantro leaves and upper stems finely chopped
- 1 cup parsley leaves and upper stems finely chopped
- 2 tablespoons fresh oregano leaves finely chopped, or 2 teaspoons dried
- ½ cup pepitas or pumpkin seeds chopped
- Zest of 1 lime
- Juice of 1 lime
- 3/4 cup olive oil
- ½ cup red wine vinegar
- 1 teaspoon kosher or coarse sea salt or more to taste
- ½ teaspoon black pepper
To Prepare
- Combine all ingredients in a bowl. Let sit for at least 5 minutes before serving. Can be refrigerated for up to a week.
Comments
4comments inChimichurri Mexa
Nancy Pena
Jan 05
Absolutely LOVE These recipes.
I wish your show would air more often in the Fresno California area.
Pati Jinich
Jan 07
Thanks so much Nancy! Now you can also stream from pbs.org and watch from Amazon, Freevee, Pluto and Peacock!
Marianne
Jan 05
Making today
Love this recipe !
Pati Jinich
Jan 07
Yay!! Let me know how did you like it Marianne 🙂