Name: Shishito Chimichurri
Prep time: 600 s
Cook time: 300 s
Total time: 900 s
Yield: 1
Cuisine: Japanese
Ingredients: Shishito peppers: 100 g; Shallots: 100 g; Garlic: 25 g; Cilantro: 60 g; Parsley: 15 g; Fresh oregano: 10 g; Capers: 15 g; Serrano pepper: 7 g; Distilled vinegar: 60 g; Extra virgin olive oil: 310 g; Salt and pepper: to taste

Shishito Chimichurri

15 Dec 2025

Wei Chen

Chef

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Difficulty

Easy

Total Time

15MIN

Cuisine

Japanese

Ingredients

Shishito peppers: 100 g

Shallots: 100 g

Garlic: 25 g

Cilantro: 60 g

Parsley: 15 g

Fresh oregano: 10 g

Capers: 15 g

Serrano pepper: 7 g

Distilled vinegar: 60 g

Extra virgin olive oil: 310 g

Salt and pepper: to taste

A bright, smoky chimichurri made with blistered shishito peppers, fresh herbs, serrano, capers, and distilled vinegar. Perfect with grilled vegetables, fish, or steak.

How to make Shishito Chimichurri

01.

Cook the Shishito Peppers

Blister the shishito peppers in a salamander or on a grill until charred.

02.

Prep the Herbs

Fine dice the shallots, garlic, serrano, shishito, and capers.
Fine chop all herbs.

03.

Blend

Mix all ingredients together and adjust seasoning with salt and pepper.

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15 Dec 2025

The Chef

Wei Chen is the chef and founder of Omawei in Miami, known for blending traditional sushi techniques with globally influenced, ingredient-driven dishes.

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