Mango Chimichurri
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Unrated
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Prep Time
5 mins
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Total Time
5 mins
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Course
Condiments
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Cuisine
Mexican
Mango Chimichurri
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Chimichurri Sauce makes everything better! This Chimichurri Sauce Recipe is made with chopped fresh parsley, cilantro, basil, garlic, olive oil, oregano, red wine vinegar, jalapeno and sweet, refreshing mangos! This fresh, vibrant chimichurri is fabulous as a marinade or condiment to any protein and can also be mixed into grains, salads, etc. for instant gourmet flavor!
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Ingredients
- 1 cup cilantro fresh
- 1 cup flat-leaf parsley fresh
- 1/2 cup basil fresh
- 4 cloves garlic peeled
- 1 jalapeno pepper veins removed, seeds divided
- 1 shallot peeled
- 2 tablespoons honey
- 1/4 cup olive oil plus more if desired
- 2 tablespoons red wine vinegar
- 1/2 tsp EACH chili powder dried oregano
- 1/2 tsp EACH oregano dried oregano
- 1/4 tsp EACH salt
- 1/4 tsp EACH black pepper
- 1 Mango large, finely diced
Instructions
- Pulse the cilantro, parsley, basil, garlic, jalapeno (without seeds) and shallot in blender until coarsely chopped, pushing sides down as needed.
- Add honey, oil, vinegar, chili powder, salt and pepper. Continue to pulse to make a soupy vinaigrette, adding additional oil if you prefer a thinner chimichurri.
- Taste and add jalapeno seeds, a little at a time, to reach desired heat (optional).
- Transfer the chimichurri to a bowl and fold in the diced mango.
- Chimichurri is best if allowed to sit, covered, for 2 hours before serving to allow flavors to meld. If not serving for a few hours, chill in refrigerator then allow to return to room temperature before serving.
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