Category: Grub Garage
Ingredients:
Shadon Beni (Bandhanya, Culantro or Recao)
Peppers[optional]
Onions
Garlic
Water.
Chives (Scallions)
Instructions
Peel garlic and onion.
Break up Shadon Beni
If you are planning on using a food processor omit the water.
If you are using a blender add ΒΌ cup of water.
If you do not have Shadon Beni substitute with cilandro.
If you do not like hot spicy peppers use any milder chilly like pimento or Serrano peppers.
Add everything to the blender or food processor and blend until everything is well combined. Store in zipped-locked bags or ice-cube trays and freeze or pour in to a jar and keep in in the fridge until its ready for use.
Note:
This seasoning is a staple in Caribbean homes and is used to season just about anything. Meats, fish and vegetables all pair up perfectly with this herb blend. It has a spicy kick due to the addition of hot peppers but this is totally optional if you can't handle it. You can use a much milder pepper such as pimento or Serrano peppers.
I'm guessing that some of you might have a question about the first ingredient. Well next to it is the different names its refered to in different countries. In Trinidad its Shadon Beni and the other names are next to it. Feel free to ask if you have any trouble. And the Shadon Beni is family to Cilantro. So if you don't have or can't get the above substitute.
You didn't say how much of each ingredient.
It doesn't matter. Adjust the ingredients to how much you would want to make. If I'm making a big jar I might use 2 heads of garlic 1 onion a few of the shadon beni leaves about 5 peppers and so on. Use what you have and adjust to your liking.
I'll give it a go sometime. Love anything hot or spicy.
Sure. And remember what ever size portion you decide to make if using the blender don't add much water to thin it out. If that happens by accident just add more of the ingredients.