Shashito Pepper and Tomatillo Chimichurri
This shashito pepper and tomatillo chimichurri is absolutely delicious, and only one Weight Watchers point per teaspoon. I want to put this on everything!
The shashito peppers and tomatillos were from the farmers market. Middlebury Farms has an amazing array of veggies each week, and I love chatting with Elizabeth and Peter about their farm. They even have a CSA box if you are local!
What are shashito peppers?
The first time I had shishito peppers was at a restaurant that served everything family style, and honestly, I had no clue what they were when they landed on the table. Feeling a little obligated, I scooped a few onto my plate, and wow, they were delicious! Shishitos aren’t nearly as spicy as a jalapeño, but the fun twist is that about one in ten will surprise you with a bit of heat. They’re most abundant in late summer and early fall, but thankfully, you can find them year-round at places like Whole Foods. Now, whenever I see them, I can’t resist picking some up!
Shashito Pepper Tomatillo Chimichurri Sauce
This is my new favorite chimichurri sauce. Shashito peppers usually peak late summer and early fall, so be sure to check out your farmers market to see if you can find them.
Ingredients
- 10 shashito peppers
- 4 large tomatillos, quartered
- 1 cup chopped cilantro, finely chopped
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar (or vinegar of choice)
- 2 tablespoons minced garlic
- pinch of red pepper flakes
- 1/2 red jalapeno, finely chopped
- 1/4 to 1/2 teaspoon salt (to taste)
Instructions
- Heat a skillet with avocado oil spray over medium heat. Add the shashito peppers and tomatillos and char for 10 minutes.
- Add peppers and tomatillos to a blender and blend until smooth.
- In a large jar, add the olive oil, cilantro, garlic, red pepper flakes, jalapeno, and salt and stir. Add blended shashito peppers and tomatillos and stir just until combined.
- Serve over beef, brush on grilled zucchini - the possibilities are endless!
Notes
The only Weight Watcher points in this recipe is the olive oil. One teaspoon of olive oil is 1 WW point, so use as much as you like.
But I only get 23 Weight Watchers Points!
I get so many comments from people saying they can’t make one of my recipes because they “only get 23 points” on Weight Watchers. Guess what? That’s all I get too! The key isn’t avoiding delicious food, it’s learning how to pair higher point recipes with zero point foods, and that’s exactly where I shine in my own journey. Take this dinner for example: the rump roast is zero points, the corn is zero points, the zucchini is zero points. My chimichurri? Just one point per teaspoon. I could have easily used five teaspoons for only five points, but I found that 1.5 teaspoons on the beef and ½ teaspoon on the zucchini was plenty. And the best part? Chimichurri will last up to two weeks in the fridge, so you can make a batch and enjoy it on meats, veggies, or even eggs all week long without feeling deprived.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
