Chimichurri sauce with lime and cilantro for alfresco flavor with Mexican recipes. Made without vinegar and can be used as a salsa or a marinade for meat.
If you can get past the part about jamming your mini food processor, and I’m sure most of you don’t have that problem, then you will enjoy this variation of chimichurri or chimichurri sauce as either a homemade salsa or as a marinade for cooking meat.
I was given this recipe from a workmate whose parents were from Mexico. Her ingredients included lemons; however, I’ve always substituted limes and we’ve been putting on our Mexican food dishes ever since. I didn’t realize until recently that traditional chimichurri calls for vinegar rather than limes, and cilantro rather than parsley.
Lime and cilantro chimichurri sauce
1 Lime (include some of the pulp by scooping it out with a spoon like you would a grapefruit)
2 Cloves garlic
1/2 bunch cilantro
2 Jalapenos peppers (only use 1 if you like a milder sauce)
1 Boullion cube (I use chicken)
1/4 cup hot water (to dilute the bullion)
2 Tsp Olive oil (or whichever oil you prefer)
Dash salt to taste
- Dilute the cube of bullion in a 1/4 cup of hot water.
- Chop jalapeno peppers. Remove seeds from the jalapeno for less heat, include seeds from pepper for even more heat.
- Chop excess of stems from the bottom of the cilantro bunch, but it’s okay to leave some of the stem.
- Drop all ingredients into a food processor, mini food processor or blender and mix.
- Chill in the fridge for a few hours to let flavors blend.
We eat it with chips as a dip or put it right over our tacos and fajitas as a pico de gallo, especially during the summer months. And unlike the chimichurri made with vinegar, the lime (and salt from the bullion) in this recipe gives it a very refreshing flavor without the vinegar bite.
Lime and salt…now I’m thinking about summer. ~ Amy
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