When we arrive in the kitchen in the morning, we’re greeted by our delivery of fresh ingredients from the markets including fresh Australian parsley, coriander, basil, oregano, onions, jalapenos, lemons, oranges and garlic.
We prepare each and every ingredient quickly and efficiently. On one side of the kitchen the team wash and trim fresh Australian grown flat leaf parsley and stems. The other side of the kitchen prepare fresh Australian grown coriander and root and basic.
We share the task of washing and picking leaves off the oregano, which takes a couple of hours collectively.
The jalapenos and onions are sliced, garlic is minced and the citrus fruits are zested and juiced.
After hours of preparation, the final ingredients including a selection of vinegars, raw sugars and spices are weighed and separated ready for the pot.
Once the ingredients are prepared, we put a two large pans on the heat.
The first large pan is put on a low heat to caramelise the jalapenos and onions with raw brown sugar and soft brown sugar for more than an hour. The fruit zest is added once the mixture reaches the right taste and colour.
Olive oil and chilli flakes are added to the second pan along with minced garlic and all the fresh herbs and spices. All the juices and liquid ingredients are then added to the pan followed by the caramelised mixture and extra virgin olive oil.
The mixture thickens beautifully white still retaining the desired colour and the expected consistency. Tastings are done at the same time as the pH testing. Once it reaches the perfect taste and consistency, the jars are hot-filled and sealed.
This Chimichurri version is a classic and thickens once cooled and ages beautifully with time spent in the jar.
Heat: Spicy, Sweet and Earthy
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