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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
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.