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4 to 6
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
I’m obsessed with pickled jalapeño salad and tend to throw it on everything I eat, except maybe dessert. One day, I had the brilliant idea of tossing it into a food processor with some cilantro, and the next thing you know I had this delicious version of chimichurri (insert emoji with a head exploding, please). Chimichurri is great as it is, with its assortment of fresh herbs and lots of garlic ... but add a bit of acid (for example, pickled jalapeños) and it is a perfect match for chicken