Michelle Bernstein created this chimichurri for her Mexican husband, who loves jalapeños. Because the sauce is pureed, it is far from authentic. As Bernstein says, "This is not a chimichurri I would serve my mother."
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3/4 cup finely chopped cilantro
1/4 cup extra-virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lime juice
1 jalapeño, with seeds, chopped
Salt and freshly ground pepper
How to Make It
In a blender, pulse the cilantro, olive oil, garlic, lime juice and jalapeño until smooth. Season with salt and pepper.
The chimichurri can be refrigerated for up to 4 hours. Bring to room temperature before serving.
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