(jazz music) – You know I likeputting twists on classic and hatch peppers are in season, so we're gonna roast them up alongside some tomatillos and we're gonna make anunbelievable chimichurri sauce.
We're going to start by removing the skin from our tomatillos, cutting them in half, and then coating them alongwith the hatch peppers with some olive oil, salt, and pepper.
Next, place them on a hotgrill and roast them up.
While the tomatillos and thehatch peppers are roasting, we're gonna go ahead andget started on our chicken.
Simply pour olive oil all over it, season it with salt and pepper, going right outside to thatsame grill with the peppers.
After you put the chicken on the grill, give the vegetables a little turn.
While everything's outsidegrilling, we wanna get started on our chimichurri sauce.
Finely mince up some sweet onion, garlic, parsley, cilantro, and oregano.
Next, peel the char off the hatch peppers as well as the tomatillos.
Seed the hatch peppers and chop them up along with the tomatillos, and add everything to a largebowl with red wine vinegar.
Whisk in some olive oil, season with salt and pepper, and we're going to plate this up and serve it up with some white rice.
This roasted tomatillo andhatch pepper chimichurri sauce is amazing.
It would literally go great on anything.
Try it with steak, try it with fish.
You will absolutely love it.
Get all these greatingredients from your favorite Heinen's grocery storesand hit up heinens.
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I've got to eat.
Time to get started.
Catch you next time.