INGREDIENTS:2 bunchesparsley, washed 2 bunchescilantro, washed 3 Tbsps.garlic, minced 2 Tbsps.paprika 2 Tbsps. cumin 2 Tbsps.ground coriander 1 tsp.cayenne pepper 1 ¼ cups lemon juice 1 ¼ cups olive oilDIRECTIONS:1. In robot coupe, process all ingredients until smooth. 2. Use as a marinade or condiment. SERVINGS:25 servingsFrom:Mindy Jahn, C.C., Catering Sous Chef, Washington University, St. Louis, MO
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.