Recipe courtesy of Dolly and the League of Kitchens

Pita Chips:
1 cup canola oil
Two 9-inch round thin pita breads, halved, cut into 1 ½ inch pieces
 
Green Seasoning:
2 large bunches scallions (1/2 pound), roughly chopped
1 1/4 ounces shadon beni
1 large or 2 small bunches fresh curly parsley (5 ounces), leaves and top of stems
1 large or 2 small bunches fresh flat-leaf parsley (4 ounces), leaves and top of stems
4 cups water
 
Put the scallions, shadon beni, and both parsleys in a blender. Pour in the water and puree.
 
Makes about 6 cups
Prep: 5 minutes

Ground Habanero Chiles in Water:
 
3 1/4 ounces habanero chiles (green, red, orange)
2/3 cups water
 
Puree the chiles with the water in a blender or food processor.
 
Cook’s Note: Handle the chiles with gloves, and beware of the chile fumes coming from the blender –
you will probably cough!

Makes about 3/4 cup
Prep: 5 minutes

Ground Garlic in Water:
 
1/2 pound peeled garlic cloves
2/3 cups water
 
Puree the garlic cloves with the water in a blender or food processor.
 
Makes about 2 cups
Prep: 5 minutes

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