1 bunch spring onions, roughly chopped 1 bunch flat leaf parsley, roughly chopped 2 tablespoons fresh coriander, roughly chopped 1 lime 1 red or yellow Scotch bonnet chilli, chopped juice of half a lemon about 2 tablespoons of olive oil pinch each of sea salt and black pepper 1 teaspoon Momma Cherri’s Cajun seasoning a pinch of ground mixed spice plenty of time and love for the making
Put the spring onions, parsley and coriander into a bowl. Using a sharp knife, peel the lime, cutting close to the flesh to remove all the white pith. Cut it in half, take out the pips. Add the lime halves to the bowl with half the chopped chilli. Depending on how hot you want it, you can discard the seeds from the chilli. Using a hand blender, mix together the ingredients in the bowl. Squeeze in the lemon juice, then slowly pour in the olive oil while still mixing so it all blends together nicely. Mix in the salt, pepper, Cajun seasoning and mixed spice. The mixture should be fairly smooth, but not puréed. Taste it, add the other half of the chilli if you want it hotter. You can use the seasoning straight away, but the flavour improves the longer it sits. I tend to leave it in the fridge to chill. You are now ready to use it to stuff or rub into your fish or chicken, or as a spicy marinade seasoning for vegetables and salads.