Cilantro & Jalapeno Gremolata
You Will Need:
- Cilantro, 1/4 cup
- Rosemary, 2 tsp
- Jalapeno, 1/2, seeded
- Zest of 1 lime
- Lime juice of 1/2 lime
- Salt/Pepper, to taste
1. Finely chop the cilantro, jalapeno, rosemary and lime zest and place in a bowl.
2. Squeeze fresh lime juice over all ingredients, season with salt and pepper and mix.
3. Store in an airtight container for up to 2 weeks in the fridge.
*This gremolata goes well over nachos. as an accompaniment to beef or lamb, or used to add some spice and zing to a salad dressing, soup or stew.
Recipe developed by Chef Danny Klein.