Makes about 2 1/2 cups
- Active time:30 min
- Start to finish:30 min
ADAPTED FROM BEVERLY WILLIAMS
August 2008
Trinidad-born Beverly Williams, a regular at Tim Stark’s stall at the Union Square Greenmarket, uses sweet Grenada peppers for the base of her green seasoning. With regard to the heat level, keep in mind that one habanero goes a long way. (If using a chocolate habanero, you may want to limit it to half a pepper.) 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 ají dulce 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
Cooks' Note: Green seasoning keeps, covered and chilled, 1 month.
