Chutney Verde

Posted by Meg: This is a typical dilemma for us. We buy a bunch of parsley because some recipe that we are making calls for a small amount of it. We use about a quarter of a cup at most and then we have most of a bunch left. Usually it goes bad and I go into denial for a couple of weeks, keeping the mushy bag in the crisper. Not this time! We had a convergence of three kinds of parsley and I was determined not to let them rot.

Here we go: we had curly parsley, cilantro and flat leaf parsley. We washed it all and put it in the Cuisinart. We had equal parts of cilantro and flat leaf parsley and a handful of curly. We added some onion, fresh ginger, 2 jalapenos and 1/2 of a serrano pepper, seeded. Pulse. Then sweetened coconut, a handful of unsalted peanuts, lemon juice, rice vinegar, salt, pepper, cumin and chili powder. Voila - green chutney! We served it with our leftover harira and pita bread. Not bad at all!

Tyler: I have to jump in and say this stuff was really wonderful! Fresh and vibrant with a really nice bit of heat and tang. It was fantastic with the soup and pita.

Buvez: McNeil's Warlord Imperial IPA (not Long Trail as reported earlier...)