Cilantro And Lime Chimichurri Food

CHIMICHURRI SAUCE

Chimichurri Sauce image

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

Provided by Food Network Kitchen

Categories condiment

Time 15m

Yield 2/3 cup

Number Of Ingredients 9

Ingredients

3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI

Lamb Chops With Cilantro-Mint Chimichurri image

This is an adaptation of a chimichurri sauce served over grilled meat. In this case, it's a cilantro mint chimichurri topping some broiled lamb chops. I would imagine the chimichurri would be great over steak, chicken or pork, too. The chimichurri is best eaten the day it is made, due to the fresh herbs used. Recipe courtesty of Ingrid Hoffmann.

Provided by LifeIsGood

Categories Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup cilantro leaf, packed
1/2 cup parsley, fresh flat-leaf
2 tablespoons mint leaves
1 -2 serrano chili, halved (seeded and ribbed if you want less heat)
3 tablespoons rice vinegar
1 tablespoon fresh lime juice (about 1/2 lime)
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons olive oil
12 lamb loin chops, 1 inch thick each, trimmed of excess fat
salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons rosemary, fresh, chopped
3 garlic cloves, peeled and coarsely chopped

Steps:

Chimichurri:.
Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
Lamb:.
Prehat broiler to high and place the oven rack at its highest position.
Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!

LIME CHIMICHURRI

Lime Chimichurri image

If you like lime, parsley and garlic you'll love this tangy sauce for any type of meat, fish or chicken - I even tried it on pork and it was yummy. I use Via Nueva brand lemon salt (Sal Con Limon) and just love it on almost everything. You can order it online at vianueva.com using paypal. I save the Chimichurri sauce in a jar with a tight fitting lid for up to 2 weeks, thats all its ever lasted before being eaten. Fresh squeezed limes add alot to the flavor. You can use less olive oil too.

Provided by Zephs Wife

Categories Brazilian

Time 20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch fresh flat leaf parsley, chopped
1 cup olive oil
1/3 cup fresh lime juice
2 tablespoons white vinegar
6 garlic cloves, chopped
1 shallot, chopped
1 teaspoon salt (I use lemon salt, Sal Con Limon)
1/2 teaspoon black pepper or 1/2 teaspoon white pepper
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.
Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef.
Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping.

Nutrition Facts : Calories 337.2, Fat 36.2, SaturatedFat 5, Sodium 401, Carbohydrate 4.1, Fiber 0.8, Sugar 0.5, Protein 0.9

LIME CHIMICHURRI

Lime Chimichurri image

Make and share this Lime Chimichurri recipe from Food.com.

Provided by jasonjrichardson

Categories Sauces

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups cilantro
1 1/2 cups flat leaf parsley
4 garlic cloves
2 small limes, juice of
1 small shallot
1/4 cup extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons white wine vinegar
1 jalapeno (1/2 seeded 1/2 not )
sea salt
fresh ground pepper

Steps:

1. trim the stems on the parsley and cilantro.
2. rough chop garlic, shallot, 1/2 seeded and half not seeded jalapeno.
3. mix all ingredients in blender and puree to desired consistency.

More about "cilantro and lime chimichurri food"

CILANTRO CHIMICHURRI RECIPE | VALERIE'S KITCHEN

Web 2019-08-20 Instructions. Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down …
From fromvalerieskitchen.com
5/5 (1)
Total Time 5 mins
Category Condiment, Marinade, Sauces
Calories 94 per serving

Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.

Cilantro And Lime Chimichurri Food

CHIMICHURRI SAUCE

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI

LIME CHIMICHURRI

LIME CHIMICHURRI

Make and share this Lime Chimichurri recipe from Food.com.

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