Green seasoning can be found in most Trinidad kitchens as it is the foundational element of our cuisine. It is made by taking a variety of local fresh 'green' herbs and blending it to create an aromatic soupy paste-like mixture. This mixture is then used to 'season' the entire spectrum of Trinidad dishes. Green Seasoning can be used to marinate meat as a base for soups, one-pots, and curries, or you can use it to give depth to a sauce or condiment. There are limitless ways to use this product, and there is no better way to dial up the flavors than by adding some hot peppers! The sky is truly the limit when it comes to the variations of this magical green mixture, so be creative in how you make it and how you use it.
How do you make the best green seasoning?
The best green seasoning is made by using the freshest ingredients listed in this recipe. If one of the herbs or seasonings are adjusted to the dried versions it will change the flavor drastically.
Can you put vinegar in green seasoning?
Yes, vinegar can be used in green seasoning, in fact if using this seasoning as a marinade it will help to tenderize your meats. You can also use lemon or lime juice if you don't have any vinegar. Just be sure not to marinade the meat for too long as this will start the cooking process, and you will end up with tough meat.
Is green seasoning the same as sofrito?
They are very different from each other, for green seasoning all the ingredients are in their fresh, raw form & blended. Whereas Sofrito consists of aromatic vegetables that are sautéed together to create a base for sauces, soups or added to rice dishes.
Ingredients
12 Chadon Beni (Culantro) - leaves
2 tablespoons Common Thyme (Thymus vulgaris) - leaves & stems
2 whole Green Onions or Scallions - bulbs & leaves
2 stalks Chinese Celery - leaves & stalks
1/4 cup Sweet Basil - leaves
1/4 cup Parsley - leaves & stems
2 tablespoons Broad Leaf or Spanish Thyme - leaves
2 tablespoons Tarragon - leaves and stems
10 Large Seasoning Peppers - with or without seeds
1 Bulb Garlic
1 Small Onion
50 - 70 ml liquid of choice of Water or Lemon or Lime Juice or Apple Cider or White Vinegar or Cooking Oil
1-2 Scotch Bonnet Peppers - with seeds will be more spicy
2 tablespoons Fresh Ginger
Instructions
Thoroughly wash and remove all dirt and dust particles from all your ingredients.
Peel and remove shells from garlic and onion.
Optional: Remove seeds from peppers and be careful with your hands and eyes when touching HOT peppers
Optional: Using the back of a knife, rub away outer skin of ginger.
Roughly chop all ingredients.
Place into a blender, food processor or mini chopper.
Optional: Mortar and pestle is also an option.
Choose your liquid: Water is great for immediate use but lemon/lime juice, apple cider/ white vinegars and oil will add flavor and increase shelf life.
Begin by pulsing the ingredients in the blender adding liquid slowly and increasing the speed to full blend until fully incorporated.
The texture of the final product is up to you to choose from a thick paste, a purée or liquefied.
Pour into clean jars and refrigerate for up to 4 weeks.
Use a spoon full or more with all your marinating, cooking and saucing.
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I will make this as a…
I will make this as a marinade for meats.
It's the perfect seasoning…
It's the perfect seasoning for meat, vegetables and is amazing added to soups and stews as well. You'll be adding it to everything in no time.
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