Chimichurri

Recipe adapted from Gwinnett County School Nutrition

Chimichurri is a delicious Latin sauce made with herbs, garlic, olive oil, vinegar, and spices. It is a student favorite because of the fresh, tangy flavor, vibrant color, and versatility with foods they enjoy.

Ingredients:

2 1/2 oz Garlic, cloves, fresh
4 lbs Tomatoes, Roma, fresh
7 1/2 oz Pasley, Italian, fresh
4 cup Oil, olive blend
2 cup Vinegar, red wine
1/2 cup Spice, paprika, ground
2 1/2 tbsp Spice, oregano, dried
2 1/2 tbsp Spice, pepper, black, ground
2 tbsp Salt, Kosher
2 tsp Spice, pepper, cayenne

Steps:

No bare hand contact with ready to eat food.

Using a food processor, pulse the garlic cloves until finely minced.
Remove stickers from tomatoes, if needed. Wash parsley and tomatoes under cool running water.
Using vegetable dicer, small dice tomatoes.
Remove leaves from parsley and discard stems. Chop the parsley leaves.
Using a mixing bowl, whisk together the oil, vinegar, paprika, oregano, black pepper, salt, and cayenne pepper.
Stir in the tomatoes, parsley, and garlic.
Store the Chimichurri, wrapped, labeled, and dated in the cooler until needed.

Hold at 41°F or below.

Chimichurri will keep for 7 days. Discard after this time.