日本語
한국어
Using fresh plum concentrate in chimichurri keeps the herbs from oxidizing, improving the appearance of the classic condiment.
In a food processor, process the garlic briefly. Add the parsley, cilantro, chile flakes, oregano, concentrate, red-wine vinegar and salt and pulse or crush until coarsely blended.
As the processor runs, drizzle in the olive oil. Add the parsley and pulse a few more times until combined. Taste, adding salt if necessary.
4 garlic cloves, coarsely chopped
40 g / 2 cups flat-leaf parsley leaves
20 g / 1 cup cilantro sprigs
3/4 teaspoon dried chile flakes
1/4 teaspoon dried oregano
15 ml / 1 tablespoon red wine vinegar
7.5 ml / 1 1/2 teaspoons Fresh Plum Concentrate
1 g / 1/2 teaspoon salt
113 ml / 1/2 cup olive oil
Using prunes in meat and poultry products can improve the taste and appearance of everything from burgers to sausages. Here’s…
Read MoreBeyond digestive health, one of the most compelling reasons to eat prunes is to increase bone density and stave off…
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
2025 © Sunsweet Ingredients is the registered trademark of Sunsweet Ingredients | sales@sunsweetingredients.com
