Greg DuPree
Active Time
N/A
Total Time
10 MIN
Yield
Serves : Makes 1 1/2 cups

Scotch bonnet chiles mingle with ginger and fresh cilantro in this tropical-tasting marinade from chef Kwame Onwuachi, who uses it in a Cucumber-Avocado Salad with Gooseberry Piri Piri. This recipe makes more than you’ll need for the salad; serve the remaining seasoning with grilled steak or seafood, drizzle over roasted vegetables, or stir into mayo or yogurt for a zippy dip.

How to Make It

Step

Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.

Make Ahead

Trinidadian Green Seasoning can be made up to 1 week ahead. Store in airtight containers in refrigerator until ready to serve.

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