Description
This Caribbean Green Seasoning is a perfect, flavorful mixture of aromatics, spices, fresh herbs, and more. It’s a simple paste-like seasoning/puree that is a staple among Caribbean cuisine to use in a variety of cooking applications. Use this green seasoning to marinate meats, add flavor to stews or when cooking up rice, and everything in between for a boosted, powerhouse of flavor-loaded flair!
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon whole allspice (pimento) berries
- 1 green bell pepper
- 1 red bell pepper
- 3 celery hearts
- 1 bunch fresh parsley- (about 1 heaping cup, packed)
- 1 bunch fresh cilantro- (about 1 heaping cup, packed)
- 8 scallions
- 10 cloves of garlic
- 1 scotch bonnet pepper (or habanero pepper)
- 8 sprigs fresh thyme, de-stemmed
- 1 knob fresh ginger, peeled
- ½ medium yellow onion
- ¼ cup avocado oil (or any neutral oil)
- Juice of 1 small lime
Instructions
- Place the coriander seeds and whole allspice berries into a mortar and pestle and grind them into a finely ground consistency. Alternatively, if you have a spice grinder, you can use that to grind the two spices into a fine consistency. Then set the fresh ground spices aside.
- Prep the seasoning items by placing them into a colander and rinse the bell peppers, celery, parsley + cilantro bunch, and scallions. Then pat dry. Roughly chop all ingredients so that all the items fit into a high-speed blender or food processor.
- Add all of the ingredients into your blender or food processor along with the ground spices and blitz on high speed until everything is broken down and well combined into a smooth, paste-like consistency. Be sure to stop and scrape down the sides of your vessel as needed.
- Transfer the mixture into a mason jar or deli container fitted with an airtight lid, or transfer the seasoning into ice cube trays to freeze. This green seasoning will keep for up to 2 weeks stored in the refrigerator, and a few months in the freezer.
Notes
- Please read blog post in its entirety for more tips + tricks.