Nightshade-Free Chimichurri
(Epis Ajantinyen Style)
If you’ve been following my journey, you already know that managing inflammation from Hidradenitis Suppurativa isn’t just about what we avoid, it’s also about what we add. Today, I’m sharing one of my favorite ways to add flavor, healing, and Haitian flair to my meals: my Nightshade-Free Chimichurri, or as I like to call it, Epis Ajantinyen (Argentinian seasoning, reimagined).
🌶️ Why I Made It Nightshade-Free
Traditional chimichurri usually includes chili flakes or red peppers, two big no’s for many of us avoiding nightshades.
But what are nightshades? Nightshades are a family of plants that include ingredients like tomatoes, potatoes, bell peppers, eggplant, paprika, and chili peppers. While perfectly healthy for some people, they can trigger inflammation for others, especially those living with autoimmune or chronic inflammatory conditions like HS.
If you’re new to nightshade-free eating, I’ve written a full post breaking it down (what they are, how they affect inflammation). [Click here to read my full guide on nightshades.]
https://soulajman.life/blogs/news/wait-tomatoes-are-the-problem-a-real-talk-about-nightshades-hs
🌿 The Sichuan Pepper Secret: Spice Without the Suffering
Instead of red pepper or chili flakes, I use Sichuan pepper for a gentle, numbing “tingle” that brings heat without the nightshade reaction.
Sichuan pepper is not related to chili peppers or black pepper. It comes from the husk of a seed related to the citrus family, which makes it perfectly safe for those avoiding nightshades. It delivers complex flavor and warmth without the inflammation spike, proving you can still have spice without suffering!
🥣 Nightshade-Free Chimichurri Recipe
This vibrant, zesty sauce is incredibly versatile. It's the perfect condiment for clean eating.
Ingredients:
- 1 cup fresh parsley, packed (flat leaf preferred, but I only had curly on hand, so it works too)
- 1–2 tbsp fresh oregano (or 1 tsp dried)
- 4 cloves fresh garlic, minced
- ½ cup truffle olive oil (or extra virgin olive oil)
- 3 tbsp red wine vinegar
- ½ tsp Sichuan pepper (or to taste)
- Salt to taste
Instructions:
- Prep & Pulse: Finely chop your herbs or pulse everything (except the oil and vinegar) in a food processor until it’s finely chopped but still has texture.
- Combine: Add garlic, Sichuan pepper, and salt.
- Finish: Stir in the red wine vinegar and then the truffle olive oil.
- Rest: Let it rest for 10–15 minutes before serving to allow the flavors to bloom and deepen.
- Store: Store in a glass jar in the fridge for up to a week. The flavors get even better the next day!
🧑🏾🍳 Chef’s Note: For extra brightness, add a squeeze of lemon or lime right before serving.
🍽️ Ways to Use This Flavor Bomb
- Drizzle generously over grilled meats (chicken, steak, fish).
- Pair with yucca fries, plantains, or sweet potato wedges.
- Toss with quinoa, lentils, or rice bowls.
- Use as a marinade, a dip, or a vibrant salad dressing base.
💫 Final Note
Healing food doesn’t have to be bland. It can be flavorful, cultural, and deeply nourishing. Whether you call it chimichurri or epis ajantinyen, this recipe proves that every bite can be both medicine and joy. Enjoy!
Bon Appetit