In the September issue of Martha Stewart Living, I was pleased to see an entire page on unique recipe ideas using Greek pepperoncini peppers.  Tangy and crunchy, I loved the idea of using chopped pepperoncini in a simple summertime chimichurri.  Simply mix together minced pepperoncini, parlsy, oil fresh oregano and season with  a touch of salt and pepper. A great and super fresh topping for grilled fish (I used trout, but use whichever type you prefer), grilled skirt steak, or maybe even a plump pork chop.

(To view this recipe, click on the following link: http://www.pressreader.com/usa/martha-stewart-living/20150901/282106340331262/TextView)

Tagged: chimichurri, fresh oregano, Greek peppers, grilled fish, Martha Stewart Living, parsley, pepperoncini, pepperoncini chimichurri, trout