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

Recipe Serves:

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.