Shishito Chimichurri

• 320g charred & chopped shishito peppers
• 10g charred & finely chopped serrano chile
• 20g finely chopped garlic
• 30g chopped cilantro
• 40g chopped parsley
• 4g lemon zest
• 25g sherry vinegar
• 5g lemon juice
• 4g kosher salt

1. Combine the shishito peppers, serrano chile, garlic, cilantro, parsley, lemon zest, & oil in the bowl of the robo coupe.
2. PULSE to a "salsa verde" style consistency, this will take a few pulses. Scrape down a couple times so that the entire batch gets a similar consistency.
3. Fold in the sherry vinegar, lemon juice, & kosher salt.

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• Do not over process in the robe cope-- don't turn into a puree. The tximmichurri will have some texture.