Green Chile Chimichurri

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  • 1/2 pound roasted green chile peppers
  • 1/2 cup flat-leaf Italian parsley
  • 1/2 cup fresh cilantro
  • 4 garlic cloves
  • 3 tablespoons capers
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon zest
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper


Blend all ingredients in the work bowl of a food processor until well combined. Add more olive oil for a thinner sauce.
Season to taste with salt and pepper. Cover and refrigerate until ready to use. Keeps up to three days.


Delicious on grilled meats or vegetables.

Recipe from Ballard Market - Culinary Resource Center
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