Green Seasoning
This is a seasoning blend of some of the herbs used to season meat and prepare many Caribbean dishes. It is prepared in advance most times, though some recipes call for a fresh blend.
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: creole
Servings: 1 .5L
Author: Felix (Simply Trini Cooking)
- 1 bundle celery
- 2 heads garlic cleaned
- 3 onions
- 6 leaves big leaf thyme
- 5 sprigs spanish thyme
- 8 sprigs fine leaf thyme
- 36 leaves chadon beni
- 12 pimento peppers
- 4 bundles chive
- ¼ cup vinegar optional
- ½ cup water
- Salt to taste
- 1 hot pepper optional
Chop the onions, garlic, celery and pimento peppers (seasoning pepper) and add to chive, big leaf thyme, chadon beni and spanish thyme.
Add some of the ingredients, ½ cup of water and about ¼ cup of vinegar in the blender.
Note: Add handfuls of the ingredients at a time and make sure the blender's cover is tightly secured. The ingredients will have to be blended in batches! You may add the hot pepper at this step if desired.
Blend until smooth. Strain the green seasoning mixture and collect the liquid below. The liquid will be reused to blend the other batches of ingredients.
Collect the strained mixture in a separate bowl.
When all the ingredients have been blended pour everything, liquid also, into a bowl and add salt to taste. Store in containers and refrigerate.