September 14, 2011

garlic rose relish

2011.09_garlic rose relish 
Whenever talk turns to garlic, as it often does, the Stinking Rose garlic-focused restaurant in San Francisco inevitably gets mentioned. When it does I tell the story of how my table finished off a whole jar of the "Garlic Rose Relish" that sits on every table, got it refilled and had some more. It is delicious. But then we all felt sick and had to go track down some ginger ale to soothe our aching stomachs.

I remember talking to the owner about the recipe. He said they use parsley (as opposed to basil) because it is cheap. It's all about the garlic anyway.

You can add some purslane for a boost of omega-3's if you're into that sort of thing. As I said, it's all about the garlic anyway.

1 bunch Chopped Parsley
1/4 c. Chopped Garlic
2 T. Vinegar
1 t. Salt
  Olive oil to cover      
plus basil, purslane, etc.

1.   Mix parsley, garlic, vinegar and salt.
2.   Add oil to cover ingredients, stir.
3.   Cover and store in refrigerator.

Recipe from The Stinking Rose.

This stuff is good on anything.

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