At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta. Slideshow: More Pepper Recipes 

February 2018


Read the full recipe after the video.

Recipe Summary

1 hr
40 mins




Instructions Checklist
  • Make the garlic-herb oil: Set a large heatproof bowl in an ice bath.

  • Pour 3 cups grapeseed oil into a large saucepan. Cook over moderate heat until shimmering.

  • Add parsley, cilantro, basil, mint, and garlic to the oil. Fry, stirring, until the herbs are bright green and fragrant, about 15 seconds.

  • Working carefully and quickly, pour oil mixture into a blender. Begin blending on low, gradually increasing speed to high until the herbs are completely incorporated, about 2 minutes.

  • Pour the garlic-herb oil into the prepared bowl, and fold until the mixture is chilled, about 1 minute. Add 2 teaspoons lime zest, Champagne vinegar, kosher salt, and cayenne, and stir to combine. Chill garlic-herb oil until ready to serve.

  • Make the shishito peppers: Heat a 12-inch cast-iron skillet over high heat. Toss the peppers with 2 tablespoons oil and kosher salt. Add half of the peppers to the pan. Cover and cook the peppers until charred, about 8 minutes.

  • Uncover the peppers and toss until just cooked through, about 10 seconds. Place cooked peppers in a bowl. Repeat procedure with the remaining peppers. Dress warm peppers with 1 tablespoon lime juice and flaked salt.

  • To serve, season the garlic-herb oil with 1 teaspoon lime juice and transfer to a large shallow bowl set on a large serving platter. Arrange the shishito peppers around the bowl for dipping, and sprinkle the peppers with 1 teaspoon lime zest.