Green Chile Chimi Recipe

Appetizers

1. 1

   Roast and prep chiles and aromatics

   Roast the green chiles over an open flame or under a broiler until the skins blister and char. Place in a bowl, cover for 5 minutes to steam, then peel, seed, and finely chop. Finely mince garlic and red onion.

2. 2

   Chop herbs

   Rinse cilantro and parsley. Gently pat dry and chop leaves until finely minced. Measure 1 cup cilantro and 1/2 cup parsley and add to a large mixing bowl.

3. 3

   Make the dressing base

   In a medium bowl, whisk together olive oil, red wine vinegar, fresh lime juice, lime zest, dried oregano, ground cumin, salt, black pepper, and red pepper flakes until well combined.

4. 4

   Combine ingredients

   Add the chopped chiles, minced garlic, and minced red onion to the dressing and stir to combine. Fold in the chopped cilantro and parsley until evenly coated. Taste and adjust salt or lime juice if needed.

5. 5

   Rest and finish

   Let the chimichurri sit for 20–30 minutes to meld flavors. Serve with tortilla chips, grilled vegetables, or crusty bread. Optional: drizzle over grilled meats as a topping.