Move over, traditional chimichurri. There’s a new sauce in town. Infusing the classic parsley-based condiment with just the right amount of taco seasoning creates a smoky, slightly spicy Mexican-inspired sauce that transforms everything it touches. Whether you’re drizzling it over grilled meats or spooning it onto charred roasted vegetables, this flavorful chimichurri sauce brings the heat you didn’t know you were missing.
After cooking dinner on the grill for the past few weeks, our grill is in need of a serious cleaning. The sauces and marinades that I’ve been cooking with tend to leave a heavy residue on the metal grates. I can ignore it for a bit, but eventually I’m forced to beg B.O.B. Bob to step in and take care of things. I may love to do dishes, but cleaning the grill is so not my thing. One of the sauces I’ve been particularly fond of lately is chimichurri sauce. What could be better than Chimichurri Sauce? Taco Seasoning Chimichurri Sauce is a huge improvement on the classic favorite, with a slight Mexican twist, which is sure to enhance any grilled meat dish. The taco seasoning in this recipe gives the sauce a note of smokiness, as well as adding a bit of heat. You may also choose to double the flavor by drizzling this sauce over grilled meat that has been marinated in the Taco Seasoning Grill Marinade that I shared with you yesterday. I’ve already tried this sauce on both steak and pork last week, and am looking forward to trying it out on oven-roasted potatoes.
Ingredients:
Taco Seasoning:
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Dried Oregano
- 1/2 Teaspoon Paprika
- 1 1/2 Teaspoons Ground Cumin
- 1 Teaspoon Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
Chimichurri Sauce:
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 4 Whole Garlic Cloves
- 1 Teaspoon Taco Seasoning
- 1 Tablespoon Dried Oregano
- 1/2 Teaspoon Ground Chipotle Chile
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 1/2 Cup Extra-Virgin Olive Oil
Directions:
Taco Seasoning:
- Mix all taco seasoning ingredients together, and then pour into a small glass jar to store.
Chimichurri Sauce:
- Place all chimichurri sauce ingredients, except for the olive oil, into a food processor.
- Puree for 30 seconds, and then with the food processor still on, slowly drizzle in the olive oil.
- Puree for an additional 30 seconds.
Suggestions:
- Allow the sauce to chill for at least 4 hours before using.
- This is a wonderful sauce to serve over warm grilled steak.
Improvements:
- Add 1/4 cup of grated Manchego cheese to the food processor before pureeing.
Ingredients:
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Dried Oregano
- 1/2 Teaspoon Paprika
- 1 1/2 Teaspoons Ground Cumin
- 1 Teaspoon Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 4 Whole Garlic Cloves
- 1 Teaspoon Taco Seasoning
- 1 Tablespoon Dried Oregano
- 1/2 Teaspoon Ground Chipotle Chile
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 1/2 Cup Extra-Virgin Olive Oil
Directions:
- Mix all taco seasoning ingredients together, and then pour into a small glass jar to store.
- Place all chimichurri sauce ingredients, except for the olive oil, into a food processor.
- Puree for 30 seconds, and then with the food processor still on, slowly drizzle in the olive oil.
- Puree for an additional 30 seconds.
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Grilled Chimichurri Whole Shrimp
Grilled Steak with Guajillo Pepper Chimichurri
Day 1 – Taco Seasoning: Grill Marinade
