blend · herb sauce
NATIONAL AWARD WINNERPrep 10 minSablebench Jamaican Green
Independent adaptation of a publicly published Kwame Onwuachi recipe. Not affiliated with, sponsored by, or endorsed by Kwame Onwuachi.
Kwame Onwuachi's Sablebench Jamaican Green, from the published recipe.
Ratio
Ingredients
- Cilantro — 3/4 cup packed culantro (or cilantro) (30 g)
- Canola Oil — 1/2 cup (120 ml)
- Celery — 1 medium stalk (~1/3 cup) (70 g)
- Onion — 1/3 cup roughly chopped yellow (50 g)
- Scallion — 2 medium (~1/3 cup) (30 g)
- Ginger — 2 1/2 Tbsp Ginger-Garlic Puree (37.5 ml)
- Hot Sauce — 2 Tbsp + 1 tsp Peppa Sauce (35 ml)
- Thyme — 2 Tbsp roughly chopped (4 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Sablebench Jamaican Green wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.
Originally published as Jamaican Green Seasoning.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Kwame Onwuachi My America (Food & Wine) (published as “Jamaican Green Seasoning”). Full citation lives in Provenance.