
Time
10 minutes
Servings
8
Calories
131
A vibrant and zesty chimichurri with a smoky kick from chipotle peppers, perfect for drizzling over chicken, steak, or vegetables.
131
cal
0.5g
protein
2.4g
carbs
13.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| fresh parsley | 1 cup | 3 | 0g | 0g | 0g | |||
| fresh oregano | 2 tbsp | 3 | 0g | 1g | 0g | |||
| garlic cloves | 3 large | 2 | 0g | 0g | 0g | |||
| chipotle pepper in adobo sauce | 1 whole | 1 | 0g | 0g | 0g | |||
| red wine vinegar | 0.25 cup | 1 | 0g | 0g | 0g | |||
| lime juice | 2 tbsp | 1 | 0g | 0g | 0g | |||
| olive oil | 0.5 cup | 119 | 0g | 0g | 14g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| red pepper flakes | 0.25 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| fresh parsley | 1 cup | 3 | 0g | 0g | 0g | |||
| fresh oregano | 2 tbsp | 3 | 0g | 1g | 0g | |||
| garlic cloves | 3 large | 2 | 0g | 0g | 0g | |||
| chipotle pepper in adobo sauce | 1 whole | 1 | 0g | 0g | 0g | |||
| red wine vinegar | 0.25 cup | 1 | 0g | 0g | 0g | |||
| lime juice | 2 tbsp | 1 | 0g | 0g | 0g | |||
| olive oil | 0.5 cup | 119 | 0g | 0g | 14g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| red pepper flakes | 0.25 tsp | 0 | 0g | 0g | 0g |
Step 1
Finely chop the fresh parsley and oregano. Mince the garlic cloves. Remove the stem from the chipotle pepper and finely mince it.
Step 2
In a medium bowl, combine the chopped parsley, oregano, minced garlic, and minced chipotle pepper.
Step 3
Add the red wine vinegar, lime juice, olive oil, salt, black pepper, and red pepper flakes to the bowl. Stir well to combine all ingredients.
Step 4
Taste and adjust seasoning as needed. For best flavor, let the chimichurri sit for at least 15-30 minutes before serving to allow the flavors to meld. Store in an airtight container in the refrigerator for up to 5 days.
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