Okay so we've been doing More Mexican Everyday with the Green Chile Adobo that contains parsley, cilantro, garlic, jalapenos or serranos, and olive oil. Blend it all up, put it in a mason jar, and keep it in the fridge for up to 4 months is what Rick Bayless says. Everyone here says no way 4 days max because garlic kept in oil has caused a few cases of botulism over the years. Me? I've had the adobo in my fridge for like a month before and I'm still here to tell the tale.
Last week I decided to use the 2 or 3 week refrigerated Green Chile adobo in an oil and vinegar salad dressing. I put it in a mason jar and brought it to work with the salad I made. It was great! I didn't put it in the fridge because I didn't want the EVOO getting hard. Then I forgot about it.
Fast forward to yesterday. I brought a bit of tuna salad over a ton of plain romaine lettuce. Guess what was left in the back room unrefrigerated? I wasn't even thinking about all of the warnings. I just remembered how good the salad dressing was. Then after I ate it I was like, oh shit, I think I'm going to die now.
Good thing my students were watching a movie for the next few classes because I had plenty of time to research botulism signs, symptoms, and treatment. I'm almost out of the 36 hour appearance of symptoms window. I think you guys are stuck with me. HAHAHAHAHA
P.S. The appendix and gallbladder couldn't take me down either!