Nutrition balance score
Great
Glycemic Index
25
Low
Nutrition per serving
Calories285.6 kcal (14%)
Total Fat2.7 g (4%)
Carbs63.8 g (25%)
Sugars22.4 g (25%)
Protein13.4 g (27%)
Sodium132.8 mg (7%)
Fiber20.2 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4scallions
aka green onions, also called “chives” in Trinidad
1 bunchthyme
remove very thick stems
1 bunchcilantro
1 bunchculantro
aka bandhania or shado beni
1 bunchparsley
12 clovesgarlic
large, peeled, I double this amount when using “optional” below
1onion
large, peeled and chopped
1stalk celery
6pimento peppers
stemmed
0.5red sweet pepper
seeded
0.5green sweet pepper
seeded
Habanero
congo scotch bonnet, cherry pepper, or other hot pepper, to taste
Instructions
Step 1
Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other you are using.
Step 2
[Occasionally I also add a piece of pumpkin(Mummy’s recommendation)..]
Step 3
Place all in a blender and food processor and puree until fine. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again.
Step 4
Place in a glass jar, close tightly and store in the refrigerator. Will stay 1-2 weeks (sometimes I keep it up to a month in the refrigerator).
Step 5
The color will vary depending on the combination of used.
Step 6
Alternatively, pour into ice trays, freeze. Remove cubes, place in a resealable bag and store in the freezer, until ready to use.
Notes
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