Red Chile Chimi Recipe

Red Chile Chimichurri

1. 1

   Soak and prep chiles

   Place dried guajillo chiles in a heatproof bowl and cover with hot water. Let soak 10–15 minutes until softened. Drain the chiles and squeeze out excess water, then chop roughly.

2. 2

   Toast spices

   In a dry skillet over medium heat, toast the oregano and cumin for about 30 seconds until fragrant. Remove from heat.

3. 3

   Blend base

   In a blender or food processor, combine parsley, cilantro, rehydrated chiles, toasted oregano and cumin, minced garlic, salt, and pepper. Pulse until coarsely chopped.

4. 4

   Emulsify

   With the blender running, slowly drizzle in olive oil, red wine vinegar, and lime juice until the mixture is smooth yet chunky.

5. 5

   Season

   Taste and adjust salt and acidity as needed. If the chimichurri is too thick, thin with a small amount of the reserved soaking liquid or water.

6. 6

   Serve

   Transfer to a serving bowl. Let rest 10–15 minutes to meld flavors. Serve with warm crusty bread, tortilla chips, or as a topping for grilled appetizers.