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When you fire up your grill this summer, add a Zestuous touch to your meat or veggies with this Orange Poblano Chimichurri.
Chimichurri is an Argentina-originated sauce traditionally made with parsley, garlic and oregano. I’ve mixed things up by adding fresh roasted poblano peppers for subtle, earthy heat and sweet, acidic orange juice for that pop of summer.
The sauce is great as a marinade, but is also awesome smeared over a freshly grilled steak or served as a dipping sauce for grilled shrimp or charred vegetables. It’s even better if you add a touch of freshly zested orange peel and cotija cheese on top.
You can make the sauce up to a week in advance. When you’re ready to serve it, just let it warm back up to room temperature and give it a quick stir.
Happy grilling Zesties!
Orange Poblano Chimichurri
- 2 poblano peppers
- 2 cups flat leaf parsley
- 6 cloves garlic
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- ½ tsp. kosher salt
- ¼ tsp. smoked paprika
- Place the peppers on a hot grill or under a broiler. Cook, turning occasionally, until charred on all sides.
- Place in a plastic bag and seal. Let steam for 5 minutes.
- Remove from the bag. Peel off the skin; remove the stems and seeds.
- In a food processor or blender, chop the peppers, parsley and garlic. Add in the remaining ingredients and pulse, until smooth.
- Use as a marinade or serve alongside steak, shrimp or chicken with orange zest and cotija cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.