It’s officially hatch green chili season! We love to roast them and add them into different recipes – like this chimichurri recipe! Chimichurri is a staple around our house and while we love the traditional version, this hatch chili variation was outstanding. We used ours to top off some seared lamb loin chops, but it would also go great with seafood, chicken, or even as a dip for some roasted veggies (I’m thinking of trying it on some sweet potato fries).
Traditional chimichurri should have parsley, garlic, vinegar, and olive oil at minimum. Argentinians are very serious about their chimichurri – Marcelo’s family have had many a debate over whose is best. We are a fan of ours, of course, which also has dried oregano, a little cumin, salt and pepper. We kept the traditional base of the chimichurri for this recipe, but simply added in two roasted hatch chiles and omitted the usual red pepper flakes we add.
The whole process was made super simple with our new Cuisinart mini food processor, which we are loving right now! It’s only $35 on Amazon and perfect if you are limited in your kitchen space.
Try out the recipe and let us know if you have any variations you love!
For more Hatch Chile Recipes try:
–Hatch Chile Breakfast CasseroleÂ
Ingredients
Method
- Pre-heat oven to 450F.
- Roast hatch chilies for about 15 minutes.
- Let cool, then remove stems and seeds. Set aside.
- Combine all ingredients including roasted peppers into your food processor and mix until well blended.
- Add additional salt and pepper to taste.
- Serve with your favorite meat or fish.