| Yield 1X: | 12.45 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, onion, chili | ||
| Portions: | 12.5 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Parsley, Italian (fine chop) | 1.50 | 3.00 | 4.50 | |||
| Garlic (paste) | 0.25 | 0.50 | 0.75 | |||
| Shallot (Minced) | 1.50 | 3.00 | 4.50 | |||
| Oregano, Mexican, dried 1 t | 0.10 | 0.20 | 0.30 | |||
| Chili Flakes 1 t | 0.10 | 0.20 | 0.30 | |||
| Paprika, Smoked 2T | 0.50 | 1.00 | 1.50 | |||
| Extra Virgin Olive Oil | 7.00 | 14.00 | 1 | 5.00 | ||
| Salt and black pepper – to taste | ||||||
| Red Wine Vinegar | 1.50 | 3.00 | 4.50 |
Carefully Measure and prepare all ingredients.
Prepare the garlic paste by crushing the garlic cloves with the side of a knife. Sprinkle a pinch over kosher salt over the top, then work with the side of a knife into a paste.
In a suitable bowl, combine all ingredients, and mix together . Season to taste with salt and pepper. Discard at the end of the day.
To prepare a base that will last two days, omit the vinegar and salt. Cover, label, date, and initial and refrigerate. Before using, add the vinegar and season to taste with salt and pepper.