A Pati Jinich Recipe
Chimichurri with a Mexican Accent
2 cups approximately
Chimichurri Mexa
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.
