Roasted Jalapeno Chimichurri

          I recently made Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri.  This is a delicious recipe and a must try!  Chimichurri is an excellent addition for your next grill night or BBQ and an explosion of flavor.  The week I tested this recipe skirt steak must have been in high demand so I was only able to purchase 1 pound (Ted's recipe call for 2 pounds).  I used the leftover chimichurri to coat a half pound of shrimp to grill later in the week and my husband added some to leftover roasted potatoes and eggs for breakfast.  Chimichurri is very versatile and would also pair well with chicken or pork tenderloin.    

    

Recipe:

Ingredients

• 2 jalapeno chilis
• 2 cups cilantro
• 2 cups parsley
• 2 cloves garlic, minced 
• 3 tablespoons lime juice
• 3 tablespoons dry red wine
• 1 tablespoon red-wine vinegar
• 6 Tbsp extra-virgin olive oil 

1. Grill or char the jalapenos 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.

2.  In a small food processor or blender, combine the jalapenos, cilantro, parsley, garlic, lime juice, red wine, and olive oil. Pulse (or blend) until the mixture is a coarse puree.

Nutritional Information:

Recipe yields 6 servings

Calories:  143

Fat:  32.5 g total fat, 2 g sat fat, 0 g trans fat

Carbohydrates:  4.13 g

Protein:  .85 g

Fiber:  1.5 g

Sodium:  14.17 mg

Cholesterol:  0 mg