Mint Chimichurri

prep: 10 minutes, plus 30 minutes resting

makes about 1½ cups

you’ll need…

1 cup mint leaves

¼ cup red wine vinegar

2 tablespoons lemon juice

4 garlic cloves

2 teaspoons crushed red pepper

½ teaspoon salt

1 cup olive oil

let’s get to it…

Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.

Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.

cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.

If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!

Salsa Verde
prep: 15 minutes
cook: 30 minutes
makes: about 6 cups

you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half

let’s get to it…

Place husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.

Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.

Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.

cooking know how…

• Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
• Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.