Friday, March 6, 2009

Garlic Relish Sauce

Last month, my wife and I were eating dinner at a local Nicaraguan restaurant (Nicholasville, Kentucky). It's a very unusual scene with formal white table cloths snuggled away in a run-down but fully functional gas station. While the surreal setting is a bit unorthodox, the food is spectacular. The dishes they serve have substantial meat portions along with slaw plus some delicious non-carb-friendly sides like fried plantains. Along with the food they serve a garlic relish sauce that is out of this world. When I was eating the sauce, I kept thinking that I'd had it somewhere... and then I remembered several years ago eating at San Francisco's Stinking Rose restaurant. The Stinking Rose is probably one of my all-time favorite restaurants. And, yes they serve the same garlic relish! This stuff is awesome with beef. Your carb-loving family and guests will enjoy putting it on their baguettes or other crusty breads. The possibilities for this stuff is endless. If refrigerated, this should keep at least a couple of weeks. I'd recommend keeping some on hand at all times to liven up your own creations.

This entire recipe has about 15 net carbs but the number of servings is so high that the net carbs per serving must be near zero.


1 bunch of parsley chopped (Italian or curly)
1/4 c. chopped fresh garlic
2 T. white vinegar
1 t. salt
olive oil, enough to cover

If you use a food processor to chop the garlic and parsley, pulse chop the garlic first then add the parsley and don't over-do it! Then, mix parsley, garlic, salt, and vinegar. Add enough oil to cover. Stir. The longer it sits the stronger it gets. Refrigerate left-over.