Eosinophilic Esophagitis Friendly Caribbean Jerk-Style Herb Oil
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the herb oil
- ½ cup neutral oil (such as avocado oil or light olive oil)
- 4 scallions, green tops only, roughly chopped
- ¼ cup fresh thyme leaves (from about 10 sprigs)
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
- ½ tsp fine salt
- 1 tbsp fresh lime juice
- ½ scotch bonnet or habanero pepper, seeds removed, finely minced (optional)
Instructions
- 1
Combine the ground allspice, cinnamon, nutmeg, black pepper, and smoked paprika in a small saucepan. Toast over medium-low heat, stirring constantly, until fragrant, about 1 minute — watch closely, as ground spices can scorch quickly.
- 2
Pour the oil into the saucepan with the toasted spices. Add the scallion greens, thyme leaves, parsley, salt, and scotch bonnet pepper, if using. Warm over low heat until the scallion greens are wilted and the oil is fragrant and just beginning to bubble at the edges, about 3–4 minutes. Do not let the oil simmer vigorously — you want a gentle infusion, not a fry.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!