Wash hands.Wash all fresh, unpackaged produce under running water. Drain well.
1. Remove 2 Tbsp. of zest from the lemons with a microplane. Juice ½ c. of lemon juice.
2. Place the lemon zest and juice, olive oil, red wine vinegar, paprika, garlic, granulated onion, bird’s eye chili, salt, cumin and ginger in a stainless-steel mixing bowl. Whisk until blended.
3. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F or below.
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