You'll need a medium-hot charcoal fire to make this Argentine sauce. Either start cooking when your main grilled item comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce. This relish is particularly good with beef.
- Serves: 2 persons
- 4to 6 lemons, halved crosswise
- 1red or green jalapeño, stemmed and halved lengthwise
- 2tablespoons vegetable oil
- 1 ½cups roughly chopped parsley
- ¼cup minced garlic (roughly 8 large cloves)
- 1cup extra-virgin olive oil
- 1tablespoon cumin seed
- Kosher salt and freshly cracked black pepper to taste
Step 1Coat lemons and jalapeño lightly with oil and place on grill over medium heat, cut side down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low; cook until lemons and chiles are soft enough to yield easily when squeezed by tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
Step 2To make chimichurri, mince jalapeños and place in medium-size bowl. Squeeze 1/2 cup juice from lemons and add to bowl with jalapeños, then add all remaining ingredients and whisk together. Let stand for at least 30 minutes before serving. This relish will keep, covered and refrigerated, about 3 days.