Bookmark and Share

Chef Hubbell

ARGENTINIAN
CHIMI CHURRI

  • ¼ lb. romano beans
  • ¼ lb. haricot verts
  • 1 bunch parsley, finely chopped
  • ½ bunch cilantro, finely chopped
  • ½ medium red onion, finely chopped
  • 1 roasted red bell pepper, peeled, seeded, and diced
  • 2 tablespoons capers
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • 2 tablespoons red wine vinegar
  • 1 ½ cups olive oil
  • 1 jalapeno, seeded and chopped fine

1. Blanch beans until tender in boiling and heavily salted water. Remove and shock in an ice bath. Once cold remove from ice bath and drain on paper towels. Cut into two inch pieces and place in a bowl.


2. Combine with the rest of the ingredients and allow to sit for at least 10-15 minutes.

CLICK HERE TO LEARN MORE . . .