TRINIDADIAN GREEN SEASONING

By BobD

Ingredients

• 2-1/2 CUPS
• Regular cilantro can be substituted for recao (otherwise known as culantro or Shadow bennic), a broad-leafed plant with a slightly stronger flavor than its more common relative.
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1 cup chopped scallions (1 bunch)
• 1 cup coarsely chopped fresh recao (also called culantro and Shadow bennic) or regular cilantro, including stems
• 1 cup coarsely chopped flat-leaf parsley, including stems
• 1/2 cup chopped celery
• 1/2 cup coarsely chopped fresh Grenada peppers or aj�ulce chiles (6 to 9), including seeds
• 1 fresh habanero chile, coarsely chopped, including seeds, or to taste
• 6 garlic cloves, coarsley chopped
• 1 tablespoon finely chopped peeled ginger
• 1 tablespoon chopped thyme

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Blend all ingredients with 1 tsp salt (or to taste) in a blender until smooth, 1 to 2 minutes.

COOKS' NOTE: Green seasoning keeps, covered and chilled, 1 month.