Ingredients
-
1 tablespoon grated lime zest plus 6 Tbsp. fresh lime juice (from 3 large limes)
-
¼ cup coconut vinegar or unseasoned rice vinegar
-
¾ cup chopped white onion (from 1 medium onion)
-
12 scallions, roots trimmed, coarsely chopped
-
8 garlic cloves, peeled
-
5 Trinidad seasoning pimento peppers, Cubanelle peppers, ají dulce peppers, or Anaheimchiles, stems removed, chopped (about 4 cups)
-
1 Scotch bonnet or habanero chile, stem removed, chopped
-
1 bunch chives, coarsely chopped (1/2 cup)
-
1 bunch culantro or cilantro, coarsely chopped (2 cups)
-
2 cups loosely packed fresh broadleaf thyme leaves (about 2 ounces) (optional)
-
½ cup loosely packed fresh thyme leaves
Directions
-
Combine lime zest, lime juice, and vinegar in a food processor. Toss together onion, scallions, garlic, chiles, chives, cilantro, broadleaf thyme (if using), and thyme in a large bowl until combine. Add half of the onion mixture to food processor and pulse to create a chunky purée, about 10 to 12 pulses. Add remaining onion mixture and process, scraping down the sides as needed, until Green Seasoning is smooth, about 1 minute.