Ingredients10 m servings 68
- Blend green chiles, cilantro, garlic, lime juice, and 2 tablespoons olive oil together in the bowl of a food processor. Pour remaining olive oil in a thin stream through the feed tube until mixture reaches sauce consistency. Season with salt and pepper; pulse to combine.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 68 calories; 6.8 2 0.4 0 187 Full nutrition
ReviewsRead all reviews 3
added cumin. almost what I remember from travels through central and south America.
Oh yay! We loved this chimichurri :) Even my husband liked it which is a HUGE thumbs up. Served it with steaks, ribeyes and NY strips. I also dipped my roasted sweet potatoes in it, so dang ...