Green Seasoning

Ingredients

• 80g chadon beni (culantro) leaves, stems trimmed
• 30g fresh thyme, leaves picked from the woody stalks
• 6 stalks chive or scallion, chopped
• 1 head garlic, about 60g, peeled
• 1 large onion, 180g, quartered
• 6 pimento seasoning peppers, seeds in
• 1 stick celery with its leaves, chopped
• 10g flat parsley
• 60ml white vinegar
• 60ml ice water
• 1 tsp fine salt

Equipment

Blender · Sheet pan

Allergen screen

Found: celery

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Wash the herbs and spin or pat them bone dry; surface water dilutes the paste and shortens the life of the jar.
2. Pack the chadon beni, thyme, chive, celery, parsley and pimento peppers into the blender first, lay the onion and garlic on top, then pour the vinegar and ice water down the side of the jug.
3. Pulse in short bursts, scraping down between them, until the paste is coarse and flecked rather than smooth; stop while you can still see pieces of leaf, about 20 pulses.
4. Stir the salt in by hand, fill ice cube trays and freeze, and keep one small jar in the fridge for the week's cooking.