Cilantro Green Chile Chimichurri

½ head garlic, cloves broken apart, unpeeled

2 to 3 roasted serrano or hatch green chiles, about ¾ cup*

1 medium bunch of cilantro, thick bottom stems cut off

1 small bunch flat leaf parsley, thick bottom stems cut off

½ cup olive oil

2 tsp sea salt

Heat a small skillet on medium and add garlic cloves. Roast cloves, turning frequently, for about 15 minutes. Remove from heat and allow to cool. Carefully squeeze out the roasted garlic from the cloves. Discard the peels.

In a food processor add, cilantro, parsley, olive oil, garlic and salt. Pulse until the mixture is a thick paste. Scrape into a container and refrigerate until serving.

Serve as a condiment. Great with Mexican/Latin American food, on crusty bread, over cream cheese with crackers.

*To roast your own chilies, heat a medium sized skillet over medium heat. Add whole chilies and roast, turning frequently for about 10 minutes until blistered and brown. Remove from heat, allow to cool. Carefully remove and discard skins and stems – can be seeded to lessen the pepper’s spiciness.

Recipe courtesy of www.rickbayless.com