Blistered Shishitos with Black Garlic Chimichurri

Blistered Shishitos with Black Garlic Chimichurri 

by Mueller Market Chef Julia

Market Ingredients: 

• 1 pint shishito peppers (@emadi_acres_farm)

• 3/4 cup cilantro, de-stemmed (@bernhardtsfarm)

• 1 jar pickled onions (@munkebofarm)

• 4 cloves black garlic (@munkebofarm)

Other ingredients:

• 1 tsp high heat oil (avocado, canola, etc.)

• 1/4 cup + 1 Tbl olive oil 

• Juice of 1 lime 

• Salt

• Pepper  

Directions:

1. Make Chimichurri: Add the following ingredients to a blender: cilantro leaves, 4 Tbl pickled onion brine + 2 Tbl pickled red onions, black garlic cloves, 1/4 cups chopped shishito peppers, lime juice, salt, pepper. Blend until smooth. Then drizzle in 1/4 cup olive oil to emulsify and thicken. Set aside. 

2. Blister Shishitos: Heat 1 tsp oil over high heat in a large cast iron or heavy bottom skillet until very hot. Meanwhile, toss the remaining shishitos with 1 Tbl of olive oil, salt, and pepper. Once the pan is hot, but not smoking, transfer the tossed shishitos to a pan. Let cook for 7 minutes until blistered on all sides. 

3. Remove from Heat: Transfer to a new bowl to let cool slightly, then add a fresh squeeze of lime with salt and fresh cracked pepper. 

4. Garnish: Add extra pickled onion and fresh cilantro leaves. 

5. Serve: Pair shishitos with the side of fresh chimichurri and add to grilled steak, shrimp, or eat as is!