Charred Poblano Chimichurri
Have no fear... this is not spicy by any means.
These lovely dark green peppers, Poblano Peppers, are mild and widely used in Mexican cuisine, as it originated in the state of Puebla, Mexico. DID YOU KNOW... when dried, the Poblano Pepper is then referred to as Chile Ancho? "Ancho" translates to "wide" which is quite appropriate for these guys if you take a good look.
Once the Poblano is allowed to ripen past it's dark green color, they become a dark mahogany red and become slightly more spicy (but still quite mild in comparatively). The dried dark red pepper becomes the ancho Chile, most commonly used to make mole sauce.
Chimichurri traditionally, is used as a table condiment to accompany grilled meat. It is a specialty of Argentina and Uruguay in South America and comprised of very simple ingredients; parsley, garlic, oregano, red wine vinegar and olive oil.
There are lots of different versions of Chimichurri out there, most chef's even have their own signature version. I hope you enjoy this one.
I will be enjoying this as a pork chop marinade and topping with the extra once it's grilled to perfection!
**also you can see I am using fresh herbs that were sitting in my freezer... how convenient? *wink*wink
Charred Poblano Chimichurri
makes a little over 1 cup of chimichurri
3 teaspoons garlic, minced (about 3-4 cloves)
1 shallot, roughly chopped
1 poblano pepper
½ cup of red wine vinegar
1 lime, juiced
1 teaspoon salt
¼ teaspoon red pepper flakes (for color, optional)
½ cup fresh cilantro, remove the long stems
- as you don't need to chop this in advance, measure out about 1/2 of the bunch
¼ cup fresh flat leaf parsley, remove the long stems
- as you don't need to chop this in advance, measure out about 1/4 of the bunch
2 tablespoons fresh oregano, remove leaves from stem
3 tablespoons olive oil
Gather your ingredients. Cut off the long stems of the cilantro. Roughly chop your shallot.
For the poblano pepper, we have two options to get the char we desire.
Option 1; take the whole poblano pepper and using tongs, place over the burners of your gas stovetop and turn to high heat. You will hear crackles and pops, don't worry, just continue to rotate and flip your pepper around. Once thoroughly charred on all sides, remove and let cool before handling.
Option 2; preheat the broiler on high and prepare a baking sheet with aluminum foil. Place the poblano pepper on the baking sheet and drizzle with about 1 teaspoon of olive oil. Place in the broiler for 8-10 minutes, turning once or twice over so that all sides become charred. Remove from broiler and allow to cool before handling.
Once your poblano pepper has cooled, remove the stem and quarter the whole thing.
Add the pepper, along with your other prepared ingredients into a food processor or blender. Puree until everything is equally combined and no large pieces are left.
TIP TIME: Keep your chimichurri in a sealed container and refrigerated, it will last for up to 2-3 weeks! The vinegar creates a natural pickling process, so it will naturally get better the longer it sits. If you are using as a topping to any grilled meats, I would recommend to make upwards of 24 hours in advance for the best flavors to come out.
If using as a marinade, as I like to do, place your selected meat into a plastic bag and scoop the chimichurri into the bag. Seal the bag tight, and massage your meat with the chimichurri till it's fully covered. Allow to sit in the refrigerator overnight, or at least 1 hour before cooking.