Recipe: Chimichurri
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Ingredients
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- ¾ lb. Markon Ready-Set-Serve Cilantro
- ¼ lb. Markon Ready-Set-Serve Parsley
- ½ lb. Markon Ready-Set-Serve Green Onion
- 1 oz. Jalapeño Pepper
- 1 Tbsp. Markon Ready-Set-Serve Garlic
- 10 oz. Gordon Choice Red Wine Vinegar
- 10 oz. GFS Canola/Extra Virgin Olive Oil Blend
Recipe Preparation
- Remove stems from the cilantro and parsley. The finished weights need to be without the stems.
- Remove whites from the green onion and reserve for additional recipes. Rough chop the green onions.
- Remove the jalapeño tops, seeds and pith. The finished weight needs to be without them.
- In small batches, place the parsley, cilantro, green onions, jalapeños and garlic in a food processor fitted with a metal blade. Pulse-chop to a fine minced texture, scraping down the sides as needed.
- With the motor running stream in the oil, vinegar, and purée. Adjust the seasoning as desired with salt and pepper.
- Place in a covered storage container and refrigerate until needed.
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