>> 2 tbsp green pepperweed seedpod discs
>> 2 garlic cloves
>> 1 small jalapeno
>> 1/2 cup fresh parsley
>> 3/4 cup olive oil
>> 1/4 cup white vinegar
>> sea salt to taste
Place all ingredients except the salt into a food processor and process until as smooth as you can get it. When you have a marinade-like consistency add salt to taste.
This marinade will keep in the refrigerator for up to 1 months if in a properly sealed container.
If you desire a hotter flavor them swap the jalapeno for a small portion of a hot pepper of your choise.
Allow a few hours for the flavors to marinate together before using it as a marinade.
Peppergrass seeds can be swapped with any wild mustard seeds.
Wild Edibles in Recipe: Peppergrass
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Dressings, Dips & Vinaigrettes
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