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What you’ll need:
Instructions:
Place the garlic in a small food processor and process to finely mince it.
Add culantro, cilantro, parsley, vinegar, oil, and salt and pulse into a fine paste, scrapping the sides as needed to make sure the ingredients are fully incorporated.
Scrape the bowl and serve immediately.
Note: Chimichurri is best eaten the same day, though it will keep up to a week in the refrigerator (color will change from bright green to brown after a few days)
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.