| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, chili | ||
| Portions: | 22.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.7.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chili flakes (grams) | 10.00 | 20.00 | 30.00 | |||
| Garlic, peeled, stem off | 3.00 | 6.00 | 9.00 | |||
| Anchovy filets | 2.00 | 4.00 | 6.00 | |||
| EVOO | 1 | 2 | 3 |
Carefully measure and prepare all ingredients.
Combine cayenne, garlic, and anchovy in the robot coupe,
and process as shown. Add oil and process to mix.
Transfer to a storage conatiner. Cover tightly, label, date, and initial. Store refrigerated.