On Jul 26, 12:08*pm, Orlando Enrique Fiol > wrote:
> wrote:
> >Freezing will keep it from spoiling but I don't recommend it. *Its
> >essence is fresh parsley, a wonderful thing that imho loses its magic
> >quickly. *Even more than pesto, this is a sauce that cries to be used
> >as soon after it's made as possible. *I don't even like to refrigerate
> >it. *Use what you can today and toss the rest. * * -aem
>
> It tasted better last night than the previous night when it was made.
> I'd been advised to let it sit and mature, but didn't have time. Might
> it taste even better today?
>
I doubt it, but it may be a matter of personal taste. I think it's
best about an hour after it's been made, left at room temp. That's
ample time for it to blend, imho. After a night or longer in the
fridge the parsley will be old, will have completely lost its fresh
zing, and the red pepper will get hotter. I make it quite hot in the
first place so don't want it hotter. -aem