Shishito Pepper Chimichurri

By Dani Potts | August 19, 2024

total time: 35 minutes

INGREDIENTS

  • 2 cups shishito peppers, seeded
  • 1 shallot, peeled
  • 3-4 garlic cloves, peeled
  • 1-2 small red chilies, seeded (OR sub ½ -1 teaspoon red pepper flakes)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ½  teaspoon salt
  • ¼  teaspoon pepper
  • 1 cup packed flat-leaf parsley
  • ½  cup packed cilantro
  • ½  cup olive oil

INSTRUCTIONS

  1. Add shallot, shishitos, garlic, chili peppers/flakes, red wine vinegar, lemon juice and salt and pepper to a food processor.
  2. Add parsley, cilantro and oregano; blend until slightly chopped, add olive oil and process to desired consistency, do not over process
  3. Transfer chimichurri to a bowl or airtight container. Let rest 15-30 minutes at room temperature before adjusting to taste. Add additional red wine vinegar for tangier, red pepper flakes for spicier or salt and pepper if desired.
  4. Chimichurri is best if allowed to sit at room temperature for 30 minutes to 2 hours before serving. If not serving for a few hours, cover and chill in refrigerator then allow to return to room temperature before serving. Enjoy! 

Photo Credit: https://www.madelinefitzgerald.com/shishito-pepper-chimichurri

BENEFITS

Shishito peppers are small, mild chili peppers with a subtly sweet and smoky flavor. They’re low in calories and rich in vitamins A and C, providing a nutritious boost to your diet. These peppers are often enjoyed roasted or grilled and offer a fun twist since one in ten can have a surprising kick of heat. Their vibrant taste and health benefits make them a great addition to various dishes.