very culinary

rick bayless' mexican chimichurri


  • Makes approx. 1 cup
  • Prep time: 20 minutes
  • 1/2 head garlic, cloves broken apart
  • 2-3 fresh serrano chiles
  • 1 medium bunch cilantro, thick bottom stems cut off
  • 1 small bunch flat-leaf parsley, thick bottom stems cut off
  • 1/2 cup olive oil
  • 2 teaspoons salt, plus more for seasoning


Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)

Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil, and 2 generous teaspoons of salt. Process until nearly smooth (it will be pasty.) Scrape into a storage container and refrigerate until serving time.