Mango Cilantro Chimichurri

Mango Cilantro Chimichurri over My Favorite Nachos

MANGO CILANTRO CHIMICHURRI

I would like to apologize to my Mother and the whole country of Argentina for using cilantro and mango in chimichurri, my original version of this recipe ( my Mom’s recipe is in my book)

INGREDIENTS

4 cups fresh washed cilantro (a generous bunch remove the large stems)

4 garlic cloves, peeled 

3/4 cup extra-virgin olive oil, plus extra if needed

2 tablespoons lemon juice, squeezed from 1 lemon 

1 tablespoon red wine vinegar

1 teaspoon dried oregano

⅛ to ¼ teaspoon red pepper flakes

1 cup small diced  ( about ¼” dice ) Ataulfo Mangoes, also called champagne or manila) (*)

½ teaspoon kosher salt

⅛ teaspoon black pepper

(*) NOTE ABOUT MANGO:

I like them just ripe not overripe! After rinsing, cut the sides ( cheeks)  of each mango and reserve the rest for snacking, with the flat side up make crisscross pattern cuts on each cheek without cutting through the skin. (about ¼ “ dice)

Spoon the little dice into a bowl. 

EQUIPMENT 

Salad Spinner

Food processor

Rubber spatula

Medium bowl

Chef Knife

Cutting Board

Spoon 

RECIPE STEPS

1. Add washed and dry cilantro and garlic to a food processor. Lock the lid into place. Hold down the pulse button for 1 second and release. Repeat pulsing about fifteen 1-second pulses. Use the spatula a few times to push the cilantro down, with the food processor off. Remove the lid and carefully remove the processor blade.

2. Use a rubber spatula to transfer the chopped cilantro and garlic to a medium bowl. Add the oil, lemon juice, vinegar, oregano, and red pepper flakes. Stir until well combined. Season with salt and pepper to taste. 

3. Transfer the chimichurri sauce to a bowl and gently add the mango. (The sauce can be refrigerated for up to 2 days.)

NOTE: Do not make the whole recipe in a food processor or a blender; this will give you an emulsified sauce. You can also chop cilantro and garlic by hand.