Shishito Peppers and Shiso Chimichurri Sauce

My go-to steak sauce for summer, highlighting my favorite summer produces: shihito peppers and fresh shiso leaves.

This blight and refreshing sauce is lovely condiment for grilled meats like steaks or pork chop.

Blistering peppers before blending will add subtle smoky flavors to sauce; it really levels up! Fresh shiso leaves and lemon juice creates the lovely balance with beefy flavors of steaks.

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Blistered Shishito Pepper and Shiso Leaves Sauce

Course Condiment

Cuisine American, Italian, Japanese

Keyword Sauce, Shishito Pepper, Shiso

Total Time 30 minutes minutes

Equipment

• Food Processor or Electric Blender (optional)

Ingredients

BLISTERED PEPPERS

• 3 ounces shishito peppers
• 1/2 tablespoon extra-virgin olive oil

SHISHITOPEPPERS AND SHISO SAUCE

• 10 fresh shiso leaves, roughly chopped
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 1/2 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon Kosher salt, I use Diamond Crystal Kosher Salt. Adjust the amount for the other kinds of salt; see the note.
• Freshly ground black pepper
• 2 tablespoons minced shallot

Instructions

BLISTEREDPEPPERS

• Heat a saute pan over high heat, and add olive oil. When the pan is hot, add shishito peppers; cook turning occasionally until blistered in spots. Be careful peppers might pop. Remove from heat.

SHISHITOPEPPERS AND SHISO SAUCE

• When peppers are cool enough to handle, cut to discard the stem and place peppers in container of food processor or electric blender. Add shiso leaves, garlic clove, lemon juice, olive oil, salt, and pepper; cover and process until finely chopped and everything blended, scraping the side as necessary. Scrape off the mixture from the container into a bowl; mix minced shallots. Season to taste with salt and black pepper if needed.    

Notes

I use Diamond Crystal Kosher Salt. If using Morton Kosher Salt, table salt, or fine sea salt, reduce the amount by half and adjust seasoning to taste.