Shishito Pepper Chimichurri
This twist on the ubiquitous Argentinian condiment is great as a base for a salad dressing or served with steak or fish.
INGREDIENTS
10-12 shishito peppers
1/2 shallot, roughly chopped
2 garlic cloves, smashed
1/4 cup packed fresh parsley
1 Tbsp. packed fresh oregano
1 lime, juiced
1/3 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt and pepper to taste
PREPARATION
Heat 1 Tbsp. olive oil in a cast iron or heavy skillet over medium high heat. Add peppers and let cook, turning every so often, until all sides are blistered, 4-6 minutes. Remove peppers from heat and let cool. Trim off stems, discard, and roughly chop. Add peppers, shallot, garlic, parsley and oregano to food processor and pulse to finely chop everything. Add lime juice, olive oil, cumin and cayenne and blend until smooth. Taste and adjust for acidity, salt and pepper.