Recipes

Chimichurri

Chimichurri Sauce & Marinade

Ingredients

1 bunch Parsley, 3 bunch Cilantro, .5 bunch Mint

20 Garlic Cloves

.5 Red Onion

5 Pickled Jalapeno Slices, wheel + 1 tsp Pickled Jalapeno Juice

2.5 tsp Salt

1.5 tsp Black Pepper

3 tsp Dried Oregano

1.5 tsp Crushed Red Pepper

4 tsp Red Wine Vinegar

2 tsp Apple Cider Vinegar

Juice of 2 lemons

1.5 - 2 cups Olive Oil

What To Do

1.  Clean all produce. Trim garlic.

2.  Cut onion into quarter inch pieces.

3.  Add all ingredients but parsley, cilantro, mint and liquids to a food processor.

4.  Tear cleaned, whole bunches of cilantro and parsley three or four times, using everything, stems and all.

Tear mint trying to avoid the stems. 

5.  Place on top of other ingredients in food processor.

6.  Add liquid. Blend till combined while leaving some texture.

Yields about 1 quart.

Chili Syrup

Mixed Chili & Botanical Syrup

Ingredients

8 Jalapeños, sliced into long quarters with three peppers seeded  

8 Habanero Peppers, three sliced into wheels, five left whole but with three slits cut into the natural creases of the peppers

16 cups Water

2 cups Granulated White Sugar

1 Tbs Dry Lavender Flowers

Peel of 2 Oranges

What To Do

1.  Prepare peppers wearing gloves

2.  In 8qt saucepan turn heat to high. Add sliced jalapeños and put lid on. Give pot a shake periodically. DO NOT REMOVE LID.

3.  When lid steams up completely remove it (away from your face) and add water and habanero slices.

4.  Lid back on. Bring to a rolling boil and allow to boil for 10 minutes.

5.  Remove lid. Add whole habaneros with slits and continue to boil till liquid has reduced by one inch. About 10-15 minutes

6. Reduce heat to medium and add sugar. Stir to dissolve and turn off heat.

7.  Add orange peel and lavender.

8.  Stir. Cover. Let sit for at least one hour.

9. Strain syrup reserving whole habaneros.

Seal with whole habaneros in containers. Refrigerate after cooling.

Yields 3 quarts

​