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Jamaican chimichurri

Jamaican Style Chimichurri

Course Appetizer, Main Course
Cuisine Caribbean, Jamaican
Prep Time 20 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 1 (540 ml) can of Grace Callaloo
  • 1 bird's eye chili with seeds, sliced
  • 4 garlic cloves, peeled
  • 2 cups (70 g) flat leaf parsley including stems
  • 2 (35 g) scallion stalks, including white parts, roots removed
  • ⅛ cup lemon juice plus zests (about half a lemon)
  • ⅛ cup Grace Coconut Vinegar
  • ½ cup avocado oil, or oil of choice have more handy for drizzling
  • 1 tsp. salt
  • 1/2 tsp. Grace Ground Black Pepper

Instructions

  1. Drain a can of Grace Callaloo into a colander. Squeeze as much liquid from the callaloo with your hands and discard the liquid.

  2. Slice the bird's eye chili.

  3. Using a food processor, add the garlic, parsley with stems, and scallions, and pulse until finely chopped.

    Jamaican style chimichurri

  4. Add lemon juice plus zests, Grace Coconut Vinegar, oil, salt and Grace Ground Black Pepper. Pulse a few times until the ingredients are mixed in.

  5. Add callaloo and sliced chilis, and pulse one or two times to roughly chop the ingredients. Taste and adjust the seasoning.

  6. Add the chimichurri into a bowl. Drizzle with oil before serving.

Recipe Notes

Have more salt, lemon juice, and oil handy to adjust the seasoning and texture.
Remove the seeds from the chili for a milder sauce.