Caribbean Green Seasoning
Ingredients
- 1 Large onion Roughly chopped
- 16 Cloves garlic Peeled
- 6 trinidadian Pimento peppers or 1 red or green Cubanelle pepper
- 8 Green Onions, trimmed
- 4 Guyanese Wiri wiri peppers (or 1 Scotch bonnet or 2 to 3 habaneros)
- 6 Culantro Leaves
- Leaves from 10 sprigs parsley
- 16 Sprigs thyme
- 10 Basil leaves
Instructions
Prep the vegetables and herbs:
- Rinse the peppers, green onions and green herbs. Remove the stems from any of the hot peppers. If using Cubanelle peppers, remove stems and seeds. Roughly chop the green onions. Remove the leaves from the hard woody parts of the thyme sprigs. You can leave the tender parts of the stem with leaves intact
Add to the food processor and pulse:
- It’s best to do this in two parts. Add half of the ingredients to the food processor and pulse on high for a few seconds. Open the lid, then scrape the sides with a small spatula or spoon. Put the lid back on and pulse until the seasoning resembles a paste or thick marinade. Repeat with the remaining half of the ingredients.
Store:
- Store your seasoning in a glass jar with a tight lid. I like using a mason jar. Avoid using any plastic containers to store this in the fridge, as plastic can’t contain the seasoning’s strong aroma. To freeze, fill the crevices of an ice cube tray with spoonfuls of seasoning. Cover with a lid. If you do not have a matching lid for your tray then double wrap the top with plastic wrap to avoid freezer burn. Once frozen, pop each out and place in a freezer bag. The seasoning will keep in the fridge for up to 2 weeks and up to 6 months in the freezer.