1 1/2 Cup callaloo leaves
3/4 cup roasted and salted almonds
1/2 a jalapeño (halved length wise)
2 cloves garlic (whole)
1/3 cup sweet purple peppers (or any sweet bell pepper)
5 ginger coins
1/3 cup olive oil
1 teaspoon red chili flakes
Sea salt to taste
Heat 4 tablespoons of olive oil in a medium skillet over medium heat. Add the garlic, sweet peppers, jalapeño, ginger, and saute for about five minutes until the garlic and ginger have turned a golden brown.
In a blender, add the callaloo greens, almonds, pepper flakes, and remaining olive oil. Add the sauteed ingredients to the blender as well, and puree until the contents are well combined (you may choose to vary the consistency based on personal preference).
Add salt to taste (as the almonds are already salted). Recipe yields one cup.