4 large shallots, coarsely chopped
1 bunch of chives, minced
1 small bunch fresh thyme, minced
3 tbsp flat-leaf parsley, chopped
2 tbsp shado beni (Mexican coriander or culantro) or coriander leaves, minced
1 medium onion, coarsely chopped
4 garlic cloves
1/2 tsp freshly-ground black pepper
1/2 tsp salt
2 tbsp white vinegar
Method:
Combine all the ingredients in a food processor and purée until smooth (you can add a little water to help, if desired). Either use immediately or store in a sealed glass jar in the refrigerator, it will keep up to a week.
Subject: Paramin Green Seasoning 
