Caribbean Seasoning Sauce
- Active Time 5m
- Total Time 5m
About 2 1/2 Cups (Serves 20)
Try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for 30 minutes before grilling.
- 4 cups basil leaves
- 1 cup oregano leaves
- 1/2 cup thyme leaves
- 1 1/2 cup snipped chives
- 1 1/2 cup red wine vinegar
- 1 large onion, coarsely chopped
- 12 garlic cloves, coarsely chopped
- 3 jalapenos, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon salt
In a blender or food processor, pulse all of the ingredients to a coarse paste.
NOTES: The sauce can be refrigerated for up to 3 months.
Serving Size = 2 Tbs
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
15 calories; 0g total fat; 0mg cholesterol; 62mg sodium; 3g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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