1 Serrano pepper (red if you can find it)seeded and finely diced
Mashed Potatoes
3russet potatoesboiled and peeled
1garlicpressed or finely minced
4tablespoonsunsalted butter
5ouncesgoat cheese
½cupchicken or vegetable brothyou may need more or less broth
INSTRUCTIONS
Chimichurri Sauce
Herbs: Rinse and dry the parsley and the oregano, and remove the leaves from the stems. Chop the herbs into a fine texture.
Garlic: Remove the skin from the garlic. Chop finely, or I like to use a garlic press.
Serrano Pepper: Remove the seeds from the pepper and finely dice.
In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, and red pepper. Add the oil and vinegar and mix well.
Store covered for a couple of days and use before the herbs start to turn brown.
Chicken Chimichurri
Salt and pepper the chicken thighs.
Mashed Potatoes
Cut the potatoes into quarters.
Place the potatoes into a pot of water, bring to a boil. Reduce the heat to a gentle boil and cook them until they are soft. (Test with a toothpick or fork for doneness.)
Drain in a collander. Let cool for about 10 minutes and then peel off the skins with your fingers.
Mash with a potato masher or press the potatoes through a ricer.
Add the butter and goat cheese. Mix together. You may have to reheat the potatoes if the butter and cheese aren't melting.
Add the broth a little at a time to thin the mashed potatoes to your desired thickness.
Video
RECIPE TIPS
This recipe makes about 1 cup of Chimichurri Sauce.Food Processor InstructionsAdd all ingredients to the bowl of a food processor. Pulse until ingredients are finely minced.Make AheadYou can make Chimichurri Sauce up to 4 days ahead.Mix all of the ingredients together in a Mason jar, but then do not add vinegar until the day that you will be serving the chimichurri.