Caribbean Green Seasoning
Prepare to be amazed with the flavor of this tasty Caribbean Green Seasoning. Made with fresh ingredients, this homemade recipe is inspired by Jamaican, Latin American, and even some African countries like Trinidad and Tobago. A great meat marinade, dip, or flavor enhancer to your favorite rice or soup.
Equipment
Ingredients
- 1 bunch cilantro
- ¼ bunch parsley
- 8-10 sprigs fresh thyme 1 bunch
- 4 green onions
- 1 head garlic about 12 cloves, or 6 teaspoons minced garlic
- 1 stalk celery
- 1 onion small
- ½ red bell pepper
- ½ inch ginger
- 1-2 habaneros optional, with or without seeds, depending on spice preference, see notes below
- water or olive oil only if needed
Instructions
- Cut off the ends of cilantro, pull the leaves off the parsley and thyme and discard the stems (see notes on the thyme below). Peel the garlic, cut off the ends of the green onions. Roughly chop the celery, onion, and bell pepper into quarters. Peel the ginger and cut off the top of the habanero and remove seeds if desired. **When handling the habanero always use gloves or other hand covering!**
- Place all ingredients in a food processor and blend (see notes below for blender instructions) until well combined. You can choose how chunky you want it, but typically it's not blended until smooth, but until the chunks are tiny. If it's having a hard time blending, you can add a small amount of water or olive oil to loosen it up. I recommend starting with 1-2 teaspoons.
Video
Notes
- We love this spicy! We used one habanero with the seeds and the heat was about medium/ maybe medium hot. For a spicier, add another habanero. For a little bit spicy, but not quite medium, remove the seeds. For mild, skip the habanero.
- Sometimes thyme stems are hard and woody, and sometimes they are soft. If the thyme stems are soft, just remove the worst of the stems, but don't worry about removing all of them (maybe ⅓ of them). If they are hard, make to remove them completely.
- For use in a blender instead of a food processor, you'll have to blend it a lot longer, and scrape down the sides every minute or so. You may also need to add a little more water or olive oil than you would in the food processor. Try not to add very much liquid though for best results.
- Make sure to not include any parsley stems. Cilantro stems are fine, I just trim off the bottom of the bunch to get the worst of them off.
- You can use this all immediately or store in the refrigerator for up to a week.
- If it has separated at all, give it a little stir before use.
Nutrition
Serving: 1scoopCalories: 11kcalCarbohydrates: 2gProtein: 0.5gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 26mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 248IUVitamin C: 7mgCalcium: 17mgIron: 0.4mg
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