Looking for a sauce with a kick? Our jalapeño chimichurri is just the ticket. It works as a marinade or dipping sauce, and pairs perfectly with shellfish.
- 1 tbs drained sliced pickled jalapeños
- 1 cup coriander leaves
- 1/2 cup flat-leaf parsley leaves
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 2 tbs lime juice
- 1/4 cup (60ml) avocado oil
Place the jalapeños, coriander leaves, parsley, garlic, cumin, ground coriander, lime juice and oil in a food processor. Process until smooth. Season.
Spoon into a jar or serving bowl.