| Yield 1X: | 18.95 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, chili | ||
| Portions: | 12.6 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, paste | 0.25 | 0.50 | 0.75 | |||
| Shallot, minced | 1.50 | 3.00 | 4.50 | |||
| Italian parsley, chopped, see photo | 1.00 | 2.00 | 3.00 | |||
| Tarragon, chopped, see photo | 0.20 | 0.40 | 0.60 | |||
| Basil, chopped, see photo | 0.75 | 1.50 | 2.25 | |||
| Chives, chopped, see photo | 0.50 | 1.00 | 1.50 | |||
| Fresno chilies, brunoise | 0.50 | 1.00 | 1.50 | |||
| Lemon zest, each | 2.00 | 4.00 | 6.00 | |||
| Anchovy, minced | 0.25 | 0.50 | 0.75 | |||
| EVOO | 12.00 | 1 | 8.00 | 2 | 4.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix very thoroughly. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
To make spicy version for grilled octopus, replace the 12 oz. of EVOO with 6 oz. of our calabrianchili oil, using half oil and half chilies from the bottom.