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 really enjoy this variation of chimichurri or chimmichurri 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 Bullion cube (I use chicken)
1/4 Cup hot water (to dilute the bullion)
2 Tsp Olive oil
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 bottom of 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 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 really thinking about summer. ~ Amy
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Cheryl in Wisconsin says
Yum! Come on, summer!
Feral Turtle says
That sounds so good! Although I would have to substitute parsley for the cilantro…..I am one of those people…lol PINNING!!
Sharleen says
That looks really yummy . I thought cilantro was parsley only a differnt name for it.! Oh dear I shall have to figure this out. I shall like to try this ….
looks so good thanks Amy.