Ingredients

The following ingredients have 2 Servings
  • 4 to 6 lemons, halved crosswise
  • 1 red or green jalapeño, stemmed and halved lengthwise
  • 2 tablespoons vegetable oil
  • 1 1/2 cups roughly chopped parsley
  • 1/4 cup minced garlic (roughly 8 large cloves)
  • 1 cup extra-virgin olive oil
  • 1 tablespoon cumin seed
  • Kosher salt and freshly cracked black pepper to taste

Instruction

  • Coat lemons and jalapeño lightly with oil and place on grill over medium heat, cut side down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low; cook until lemons and chiles are soft enough to yield easily when squeezed by tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
  • To make chimichurri, mince jalapeños and place in medium-size bowl. Squeeze 1/2 cup juice from lemons and add to bowl with jalapeños, then add all remaining ingredients and whisk together. Let stand for at least 30 minutes before serving. This relish will keep, covered and refrigerated, about 3 days.