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Love this sauce in fajitas with reverse seared ribeyes as the protein.
Chimichurri sauce:
6-7 Tomatillos
2 Jalapeno or Serano chilis (Seranos will give you more heat)
1 lime (which will take the juice and the zest)
bunch of cilantro
6-7 gloves of garlic
1 Tblsp Salt and Pepper to taste
1 Tblsp Cracked Black Pepper
1/2 teaspoon cumin
1/2 Tblsp dried basil or 1 Tblsp fresh basil
1/2 cup good oil (more if needed to thin the mix)
Put it all in a blender and puree.
Note: If you want to reduce the heat, either put in less chili or remove the seeds and membrane from the chilis.
Chimichurri sauce:
6-7 Tomatillos
2 Jalapeno or Serano chilis (Seranos will give you more heat)
1 lime (which will take the juice and the zest)
bunch of cilantro
6-7 gloves of garlic
1 Tblsp Salt and Pepper to taste
1 Tblsp Cracked Black Pepper
1/2 teaspoon cumin
1/2 Tblsp dried basil or 1 Tblsp fresh basil
1/2 cup good oil (more if needed to thin the mix)
Put it all in a blender and puree.
Note: If you want to reduce the heat, either put in less chili or remove the seeds and membrane from the chilis.
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