I have 2 “summery” recipes left for you. Well, really 1 1/2 because they both star this Mango Honey Jalapeno Chimichurri. That’s how much I love it and that’s why I have to share it with you NOW because this favorite sauce of mine ever cannot wait for you to make until next year!
And you are in luck because when I googled, “when are mangoes in season” (what did we do without google?!), I found that there are 6 varieties of mangoes, one of which is usually in season. Yay! No excuses to procrastinate your sweet, tangy, spicy pleasure.
For the longest time I had never tasted chimichurri until I sampled some off my mom’s plate at a restaurant and I instantly felt cheated. How had I missed out on this spicy herbed sauce all my life?
If you too have been cheated out of flavorful bliss, chimichurri is a sauce or marinade with a base of parsley, garlic, olive oil and vinegar. To my Mango Honey Jalapeno Chimichurri, I added cilantro, jalapeno, honey, mango and a dash of chili powder. Its sweet, tangy, spicy and simply packed with flavor all brightened by the sweet, fresh mangoes throughout. It makes a delectable marinade and as a sauce, instantly dresses up everything.
Now let’s get started with our 5 minutes worth of creation.
Pulse the cilantro, parsley, basil, garlic, jalapeno and shallot in blender until coarsely chopped.
Add honey, oil, vinegar…
Pulse to make a soupy vinaigrette…
Then fold in diced mangoes and you have Mango Honey Jalapeno Chimichurri!
Smother this on chicken, steak, fish for instant flavor overload.
The best kind of flavor overload.
The kind of flavor overload you don’t want to cheat yourself out of.
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