| Yield 1X: | 47.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, chili | ||
| Portions: | 23.5 | ||||
| Shelf life: | 2 days | ||||
| Date: | 4.4.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Jalapeno chilies, half of seeds removed | 2 | 4 | ||
| EVOO | 4.00 | 8.00 | ||
| Parelsy, coarsely chopped | 2.00 | 4.00 | ||
| Cilantro, coarsely chopped | 4.00 | 8.00 | ||
| Lime juice | 2.00 | 4.00 | ||
| Garlic, paste | 1.00 | 2.00 | ||
| Coriander seed, ground (Tbl.) | 1.00 | 2.00 | ||
| Cardamon pods, ground (Tbl.) | 1.00 | 2.00 |
Carefully measure and prepare all ingredients. Combine the chilies and EVOO in the robotcoupe, and process until uniform. Add the remaining ingredients, and process until the herbs are tiny but still visible. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.