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 Using a medium die, grind fennel, garlic, cilantro and olives. Add sweet chili sauce, lime juice, cumin and olive oil and blend well. Season to taste with salt and pepper. Use for marinades, spreads, and for stir-frying yucca. Recipe from Richard Rockwell, Executive Chef, Texas Tech ...

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