This relish is simple yet tasty!
1/2 bunch fresh parsley
1 TBSP any vinegar
1/2 tsp Obis One black garlic salt
1 oz Obis One black garlic bulb, peeled and chopped fine
Your best olive oil
Cut a good portion of the stems off of the parsley and chop fine or pulse in a food processor 4-6 times. Add black garlic and pulse a couple more times or stir to incorporate. Remove to a glass bowl, add black garlic salt and vinegar, mixing thoroughly. Add olive oil until it just covers the other ingredients. Mix again and store covered in the refrigerator for up to three days.
Chef’s Note: Best served on crusty bread, vegetables and fish.