It’s Grillin’ Season: Henry’s Spicy Chimichurri

Husband, you have outdone yourself with this one. I came home from yoga last night to his latest invention:  Henry’s Spicy Chimichurri, along with some grass-fed steaks on the grill and an amazing salad!

Wow, I am a lucky gal 🙂  So I thought that you’d like to try some yourself.  (I even put some on my salad last night, because it was so good)

Cilantro is amazingly good for you, here are some health facts:

  • it lowers LDL cholesterol level and raises the good HDL cholesterol levels
  • helps your digestion and keeps you from farting 🙂
  • helps protect you from urinary tract infections
  • works as a Salmonella shield
  • has lots of iron, magnesium and dietary fiber
  • helps to lower blood sugar

1 1/2 cup Parsley leaves packed
2 cups Cilantro leaves packed & tender stems
4 Serrano chiles chopped
2 Thai Chili chopped
5 medium Cloves of Garlic chopped
1 teaspoon Ground Cumin
1/4 teaspoon Dried Thyme Leaves
3/4 teaspoon Sea salt to taste
1/2 teaspoon Honey
3 tablespoons Fresh Lemon Juice
1/3 cup Red Wine Vinegar
1/2 cup Olive oil

Combine all ingredients in a mixing bowl and blend with a hand-held blender. If you have a food processor feel free to use that instead your call, and both work.

This makes 32 tablespoon servings at 32 calories each. This Chimichurri is one of the best that I have tasted and will work great on steak, pork or really anything grilled.