Servings: N/A

This recipe is fine for all stages of the program.

[recipe-ingredients]

• 4 stalks green onion
• 1 bunch thyme – remove the leaves by holding the top of the stem and carefully stripping them by pulling downward to the base of the stem)
• 1 bunch cilantro finely chopped
• 1 bunch parsley finely chopped
• 12 cloves garlic, peeled  (You can increase this amount when using “optional” ingredients below)

Optional:

• 1 stalk celery
• 6 pimento peppers, stemmed
• ½ red sweet pepper, seeded
• ½ green sweet pepper, seeded
• Habanero, scotch bonnet, cherry pepper or other hot pepper, to taste
• 1 onion

[recipe-directions]

1. Place all ingredients in a blender and food processor and puree until fine.
2. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again.
3. Place in a glass jar, close tightly and store in the refrigerator, it will stay for 1-2 weeks.
4. Alternatively, pour into ice trays, freeze.
5. Remove cubes, place in a resealable bag and store in the freezer, until ready to use. 

Rub on meat of your choice and let it sit for a few hours to soak up the flavours before cooking.