Grilled Jalapeno & Tequila Chimichurri, 7/21/14

On the Border

2 cups Extra Virgin Olive Oil1 cup lime juice 1/4 cup Agave Nectar3 Garlic cloves 1/2 cup cilantro leaves 1/2 cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste) 1/4 cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep 1/2 cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Black Pepper
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