1 bunch Veggie Box cilantro
1 bunch Veggie Box parsley
4 Veggie Box scallions
1 Veggie Box sweet onion
1 bunch Veggie Box garlic scapes, or 6-10 cloves of garlic
2 celery stalks
8 whole pimento seeds
1 scotch bonnet or habanero pepper
½ bell pepper
1 inch ginger root, peeled
1-2 limes, freshly squeezed
¾ cup water

1 bunch Veggie Box cilantro 1 bunch Veggie Box parsley 4 Veggie Box scallions 1 Veggie Box sweet onion 1 bunch Veggie Box garlic scapes, or 6-10 cloves of garlic 2 celery stalks 8 whole pimento seeds 1 scotch bonnet or habanero pepper 1 inch ginger root, peeled 1 -2 limes, freshly squeezed

Roughly chop all veggies to make them easier to
blend. To reduce spice, cut out the veins and
seeds of the scotch bonnet or habanero. Add all
ingredients to a strong blender and blend, adding
water as necessary until smooth. Keep in a
mason jar or other airtight container up to a
week in the fridge, or add to an ice cube tray and
freeze, popping into a freezer bag when frozen.

Use 1-2 tablespoons per pound as a marinade
for chicken, beef, pork, or tofu, especially when
grilling. Add into soups, stews, and rice dishes.
Toss into stir fries to give them a kick, or mix
into dips and dressings.

Recipe adapted from OrchidsAndSweetTea.com