— my life in the kitchen.

August 21, 2015

Hatch chili chimichurri

Hatch chiles are everywhere and in everything during Hatch season. Cases upon cases are stacked at Central Market ready for the outside roaster, which is how I buy them - already roasted! Scrape the peppers with a knife to get the skin off and remove the seeds.

There are countless ways to enjoy this tasty chumichurri concoction... some of my favs:

  1. Drizzled over grilled shrimp, fish, steak
  2. Veggie dip: mix with greek yogurt, sour cream, lime juice and a dash of cumin
  3. Salad dressing: thin the above out with a little milk & a splash more vinegar
  4. Liven up a sweet potato gratin with some hatch chiles thrown in the middle
  5. Slather it on grilled bread
  6. Amazing on top of over easy eggs

Hatch chili chimichurri


  • 1 cup packed cilantro (remove thick stems)
  • 1 cup packed flat leaf Italian parsley (remove thick stems)
  • 5 Hatch Chilies - roasted, peeled, stems removed
  • 5 garlic cloves
  • 1/4 cup red wine or sherry vinegar
  • 1/2-2/3 cup olive oil (depending on how punchy you like it)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper


Place all of the ingredients in the bowl of a food processor. Pulse until all are chopped and well combined. Add olive oil if you want the sauce to be looser. Cover and refrigerate until ready to use.