Caribbean Seasoning Sauce

Try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for 30 minutes before grilling.

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  • Servings: MAKES ABOUT 2 1/2 CUPS
KEY: Barbecue/Cookout, Father's Day, Game Day, Caribbean, Latin American, Marinades & Rubs, Basic/Easy, Fast, Make Ahead, No-Cook

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  • 4 cups basil leaves
  • 1 cup oregano leaves
  • 1/2 cup thyme leaves
  • 1/2 cup snipped chives
  • 1/2 cup red wine vinegar
  • 1 large onion, coarsely chopped
  • 12 garlic cloves, coarsely chopped
  • 3 jalapeños, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt

How to make this recipe

  1. In a blender or food processor, pulse all of the ingredients to a coarse paste.

Make Ahead

The sauce can be refrigerated for up to 3 months.

Contributed By Photo © Zubin Schroff Published August 1999

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