Sauce · Dinner · Peppers · Parsley · Vegetarian · Vegan · Gluten-Free · Dairy-Free
Shishito Chimichurri
Shishitos bring both the grassy green note and the chile heat a chimichurri wants, plus the char that a classic one lacks. Blending most of the peppers and chopping the rest gives it body and bite at once.
- Equipment
- sheet pan · garlic press · blender or personal blender
- Oven
- Broil
Instructions
- Mix the base. Stir the chopped parsley together with the pressed garlic, vinegar, olive oil, oregano, black pepper, salt, and chili flakes.
- Blister. Spread the shishitos on a foil-lined sheet pan and broil for 4–6 minutes, shaking the pan or flipping them every 2 minutes, until they’re well covered in blisters. Pull the stems once they’re cool enough to handle.
- Blend and chop. Blend about four-fifths of the peppers with a small splash of olive oil until mostly smooth. Chop the rest. Stir both into the base.
- Rest. Refrigerate for at least an hour, ideally several, so the garlic and vinegar settle into the oil. Stir before serving.
Serving ideas
Made for the Steak Sandwich with Shishito Chimichurri, with the Shishito Compound Butter on the bread. Also good on grilled steak on its own, roast or rotisserie chicken, grilled fish, roasted potatoes, and fried eggs.
Notes
- About one shishito in ten is properly hot, and you can’t tell which from the outside. In a sauce that evens out into a pleasant background heat; if a batch comes out mild, add more chili flakes to taste.
- Keeps 3–4 days in the fridge. The color dulls a little but the flavor keeps improving.
