Green Seasoning Recipe
Green seasoning, or “seasonin’,” is a fragrant blend of fresh herbs and aromatics and a quintessential element of Caribbean cooking. This versatile green seasoning is used as a marinade for meats and seafood, stirred into stews and curries, and added by the pot-spoonful to soups and one-pot rice dishes to deepen flavor. Not only does it enhance taste, but it’s also naturally rich in nutrients. In many ways, green seasoning is to Trinidad what pesto is to Italians and what sofrito or recaito are to other parts of the Caribbean.
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Ingredients
- 4 scallions aka green onions, also called "chives" in Trinidad
- 1 bunch thyme remove very thick stems. If thick. do not add into the green seasoning. Add during cooking.
- 1 bunch cilantro
- 1 bunch culantro aka bandhania or shado beni, optional
- 1 bunch parsley
- 2 heads garlic peeled
Optional Ingredients (May Be Added During Cooking if Not Included in the Green Seasoning Blend)
- 1 stalk celery
- 1 onion small
- 6 pimento peppers stemmed
- ½ red bell pepper seeded
- ½ green bell pepper seeded
- Habanero congo, scotch bonnet, cherry pepper or other hot pepper, to taste
Instructions
- Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using.
- Place all ingredients in a blender and food processor and puree until fine. Water is not required in a food processor, but add just enough water to blend in the blender. Scrape down sides and pulse again.
- Place in a glass jar, close tightly and store in the refrigerator. Will stay 1-2 weeks (sometimes I keep it up to a month in the refrigerator).
- The color will vary depending on the combination of ingredients used.
- Alternatively, pour into ice trays, freeze. Remove cubes, place in a resealable bag and store in the freezer, until ready to use.