Greg DuPree
This blend of fresh herbs and aromatics is certainly spicy, but well-balanced by cooling celery and cilantro. Be sure to wear gloves while seeding and removing the ribs from the Scotch bonnet peppers, as their capsaicin sticks to the skin and can sting. Try this spicy seasoning in chef Kwame Onwuachi's Cucumber-Avocado Salad with Gooseberry Piri Piri and Spicy Cumin-Braised Pork.
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
Seasoning mixture may be stored in an airtight container in refrigerator up to 2 weeks.