Roasted Tomatillo And Apple Chimichurri

Name: Roasted Tomatillo And Apple Chimichurri
Ingredients: 1 garlic clove, peeled and chopped; 1 bay leaf; 1 roasted poblano pepper, coarsely chopped, with the seeds left in; 1 fresh serrano chile, coarsely chopped, with the seeds removed (or left in for extra heat); 1/3 cup finely chopped fresh italian flat-leaf parsley; 1/3 cup finely chopped fresh cilantro; 1 tablespoon honey; ¼ cup finely chopped fresh oregano leaves; ¼ cup finely chopped fresh basil leaves; 1 cup extra-virgin olive oil; 2/3 cup sherry wine vinegar; 2 tablespoons lemon juice; 2 tablespoons minced shallots; ¼ teaspoon freshly ground black pepper; ½ teaspoons kosher salt; 12 ounces roasted tomatillos; ½ apple, peeled and finely chopped, or any similar seasonal fruit, such as asian pear

Dr. Mike|Feb. 23, 2015 3:58 pm EST

4 (1 ratings)

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Now that you’ve overcome your fear of fats, it’s time to enjoy a well-earned piece of victory. Take a slice of perfectly cooked organic, free range, grass-fed beef and drizzle it with a roasted tomatillo and apple chimichurri. Top with whatever you like (or nothing else at all!). Here, an appetizer version sits upon an ancient grains flatbread, garden fresh vegetables, pickled lotus root, red onion, and a few blue cheese crumbles

Servings

12

Ingredients

1 garlic clove, peeled and chopped
1 bay leaf
1 roasted poblano pepper, coarsely chopped, with the seeds left in
1 fresh serrano chile, coarsely chopped, with the seeds removed (or left in for extra heat)
1/3 cup finely chopped fresh italian flat-leaf parsley
1/3 cup finely chopped fresh cilantro
1 tablespoon honey
¼ cup finely chopped fresh oregano leaves
¼ cup finely chopped fresh basil leaves
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
2 tablespoons minced shallots
¼ teaspoon freshly ground black pepper
½ teaspoons kosher salt
12 ounces roasted tomatillos
½ apple, peeled and finely chopped, or any similar seasonal fruit, such as asian pear

Directions

Preheat the oven to 350 degrees F. In a baking dish, drizzle the tomatillos with olive oil and season with salt and pepper. Cook until soft and just starting to split; about 20—25 minutes. Allow to cool.
For the poblano, char under the broiler or over a gas burner. Place in a plastic bag and allow the skin to become loose. Peel the charred skin off. It’s OK for some small pieces to remain: they will add flavor.
Finely chop the items or use a food processor for all except the apple. If using a food processor, place the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, tomatillos, and poblano and serrano chiles into a bowl. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf and the finely chopped apple. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, preferably overnight. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.