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.
