Caribbean Green Seasoning
10 ingredients · 10 steps · from caribbeanpot
Ingredients
- as much as you like Shadow Benny (or culantro/callaloo)
- as much as you like Cilantro
- a couple of sprigs Fresh thyme
- as much as you like Parsley
- unspecified amount Shallots
- unspecified amount Garlic
- half of the batch's worth (used in batches) Spring onions
- as much as you like Baby bell peppers (or pimento peppers)
- unspecified amount, plus additional olive oil for the second batch Olive oil
- about a cup or so (for the first half) Water or lemon juice
Steps
- Prepare all ingredients by giving them a rough chop, keeping the seeds in for flavor.
- Begin processing the seasoning in batches. For the first batch, add peppers, parsley, and shadow benny/culantro to the food processor or blender.
- Add half of the trimmed thyme (avoid woody parts) to the mixture.
- Mix well; do not add salt or black pepper unless desired.
- Add olive oil (extra virgin recommended).
- Add water or lemon juice (about a cup for the first batch).
- Process until you achieve a chunky texture, ensuring there are visible specks of all ingredients.
- Scrape down the sides of the food processor/blender to ensure everything is incorporated.
- Repeat the process with the remaining half of the ingredients (including additional olive oil) in another batch.
- Store the finished seasoning in a plastic container or freezer lock bag. It can be stored in the fridge for six months to a year.
Recipe extracted by Foodle from “Caribbean Green Seasoning -The Ultimate Marinade | CaribbeanPot.com” by caribbeanpot. Quantities follow the video and may be approximate — watch the original for technique.