This Hatch Chile Chimichurri is perfect on burgers, chicken, steak, and potatoes. Make it while Hatch Chiles are in season and freeze for later!
Things are about to get spicy up in here! Today I’m sharing this Hatch Chile Chimichurri to spice up your meat and potatoes!
Are you a spicy food lover? I once ate the hottest wings available at Buffalo Wild Wings and it was not a pretty site. But I LOVE spicy food. It’s something that spicy food haters (like my husband) just don’t understand. That being said, Matt thoroughly enjoyed this chimichurri. The thing about Hatch chiles is that they have a really great flavor and a huge kick, but it doesn’t linger as long as with some peppers. If you’re able to get your hands on some this season, I would highly recommend picking some up! They’re a great addition to salsas that you could can in jars and keep all year long.
If you’re not familiar, Hatch chiles are grown in the Hatch Valley area of New Mexico. The soil and growing conditions in the Hatch Valley are very unique to the area, creating the specific flavor of chiles grown there. You can ONLY get authentic Hatch chiles from the Hatch Valley, so don’t let anyone tell you otherwise. Hatch chiles can be purchased at most large grocery stores these days, or you can order them online during the July, August and September growing season. If you stumble upon this recipe when Hatch chiles are not in season, it would be great substituted with a roasted poblano. But, trust me. They’re worth tracking down if you can.
Try this Chimichurri served over my Southwest Steak Salad!
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup parsley
- 3 large cloves garlic
- 1 hatch chile, roasted
- 3/4 teaspoon dried oregano
- 1 tsp kosher salt
- 1/2 tsp pepper
- To roast peppers over an open flame, turn a gas flame to HIGH. Arrange pepper directly over the flame. Using tongs, turn the peppers occasionally until all sides are blackened and blistered but not ash white. Alternatively, you could roast in a 400º oven for 40-50 minutes.
- Transfer to a bowl and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 20 minutes. Peel the blackened skin off of the pepper and discard along with the stem.
- Add the roasted hatch chile along with the rest of the ingredients into your food processor. Pulse until all of the ingredients are well combined.
- Serve over any grilled meat or use as a marinade. I also love it tossed with hot crispy potatoes.