YIELD: 2 gallons

10 heads fennel
1 cup garlic
4 bunches cilantro
2 1⁄2 cups Spanish olives
1⁄4 bottle sweet chili sauce
6 limes, juiced
1 1⁄2 cups ground cumin
1 gal. olive oil
salt and pepper to taste

  1. Using a medium die, grind fennel, garlic, cilantro and olives.
  2. Add sweet chili sauce, lime juice, cumin and olive oil and blend well.
  3. Season to taste with salt and pepper. Use for marinades, spreads, and for stir-frying yucc

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.