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FM Staff

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 yucca.

Recipe from Richard Rockwell, Executive Chef, Texas Tech University, Lubbock, TX.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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