Chimichurri Guacamole


1/2 cup chopped cilantro

1/3 cup chopped red onion (about 1/4 of a medium-sized onion)

1/4 cup chopped flat-leaf parsley 

1 lime, halved

3 cloves garlic, minced

1/2 jalapeño, seeded and finely chopped

1/4 tsp. red pepper flakes

1 tsp. salt, divided

3 tbsp. extra-virgin olive oil

4 avocados

Beef Thins from TNP



  1. For the chimichurri mix: Combine the cilantro, red onion, parsley, juice from 1/2 of the lime, garlic, jalapeño, red pepper flakes and 1/2 teaspoon of salt in a small bowl. Stir to mix well.
  2. Add the avocado to a larger bowl and mash into a chunky consistency. Add about 2/3 of the chimichurri mix into the avocado, along with the juice from the remaining half of the lime and the remaining 1/2 teaspoon of salt. Stir to combine well.
  3. Add the olive oil to the remaining 1/3 of the chimichurri mix and stir to combine. Pour this chimichurri sauce over the guacamole and serve with your favorite Beef Thins from TNP.